Raspberry Almond Thumbprint Cookies Recipes

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RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS

Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze.

Provided by Dee

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h15m

Yield 36

Number Of Ingredients 8



Raspberry and Almond Shortbread Thumbprints image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
  • Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
  • In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

Nutrition Facts : Calories 103.5 calories, Carbohydrate 13.7 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 3.3 g, Sodium 36.5 mg, Sugar 8.2 g

1 cup butter, softened
⅔ cup white sugar
½ teaspoon almond extract
2 cups all-purpose flour
½ cup seedless raspberry jam
½ cup confectioners' sugar
¾ teaspoon almond extract
1 teaspoon milk

RASPBERRY-ALMOND THUMBPRINT COOKIES

These crisp, buttery thumbprints have a hint of almond and a touch of sweetness from the raspberry jam and a light drizzle of almond glaze.-Lana White, Roy, Washington

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 3-1/2 dozen.

Number Of Ingredients 9



Raspberry-Almond Thumbprint Cookies image

Steps:

  • In a large bowl, cream butter, sugar and extract until light and fluffy, 5-7 minutes. Add flour and mix well. Chill for 1 hour., Preheat oven to 350°. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each; fill each with 1/4 teaspoon jam. Bake until the edges are lightly browned, 13-16 minutes. Remove to wire racks to cool completely., For glaze, in a small bowl, combine confectioners' sugar, extract and water. Drizzle over cookies.

Nutrition Facts : Calories 94 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 31mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

1 cup butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam
GLAZE:
1/3 cup confectioners' sugar
1/2 teaspoon almond extract
1 teaspoon water

VEGAN ALMOND RASPBERRY THUMBPRINT COOKIES

These are one of my favorite cookies... they're so good and healthy too! They look beautiful enough for gifts and parties.. easy to make.. must try! Taken from sacfoodcoop.com

Provided by anmwong

Categories     Dessert

Time 25m

Yield 1 batch

Number Of Ingredients 10



Vegan Almond Raspberry Thumbprint Cookies image

Steps:

  • Preheat oven to 350.
  • Combine flour, ground almonds, baking powder, and salt in a mixing bowl.
  • In a separate bowl, mix oil, juice, syrup, and extract together.
  • Add wet ingredients to dry and mix well.
  • Use a tablespoon to scoop dough and form into balls.
  • Flatten into circles and place on a parchment-lined baking sheet.
  • Indent each cookie with your thumb and fill with 1/2 teaspoon of the raspberry preserves.
  • Bake for 15 minutes or until edges turn golden brown.

Nutrition Facts : Calories 2347.3, Fat 125.6, SaturatedFat 9, Sodium 1331.6, Carbohydrate 276.6, Fiber 40.7, Sugar 77.2, Protein 53.7

2 cups whole wheat pastry flour
1 cup ground almonds
2 teaspoons baking powder
1/4 teaspoon sea salt
1/3 cup safflower oil or 1/3 cup canola oil
1/3 cup orange juice
1/3 cup maple syrup or 1/3 cup fruit sweetener
1 1/2 teaspoons almond extract
1/4 teaspoon vanilla
raspberry preserves, for filling

RASPBERRY ALMOND THUMBPRINT COOKIES

A favorite for Christmas baking. From my grandma. I always have to make (at least) a double batch. Prep time does not include chilling the dough.

Provided by emcglone1979

Categories     Dessert

Time 50m

Yield 3 dozen cookies

Number Of Ingredients 10



Raspberry Almond Thumbprint Cookies image

Steps:

  • Cream butter. Add sugar, salt, vanilla, and egg yolk. Beat until light. Add flour and stir until combined.
  • Wrap in waxed paper and chill well. (overnight).
  • Roll into very small balls - around 1/2 inch.
  • Dip into slightly beaten egg white, then roll in crushed almonds.
  • Place on an ungreased cookie sheet. Make an indent in center of each ball. Fill with jam.
  • Bake for 20 minutes at 300. Let stand on cookie sheet for 1 minute. Remove to a wire rack to cool.
  • Meanwhile, combine powdered sugar and milk to make a thick glaze. Adjust amounts as necessary.
  • When cookies are cool, frost with a dab of frosting.

Nutrition Facts : Calories 1195.4, Fat 50.9, SaturatedFat 21.5, Cholesterol 144.1, Sodium 643.1, Carbohydrate 175.1, Fiber 6.1, Sugar 115, Protein 14.6

1/2 cup butter
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 egg, separated
1 cup flour
3/4 cup finely chopped almonds
1 cup raspberry jam (approx)
1 cup powdered sugar (approx)
1 tablespoon milk (approx)

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