Raspberry Thumbprint Butter Cookies Recipes

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RASPBERRY-ALMOND THUMBPRINT COOKIES



Raspberry-Almond Thumbprint Cookies image

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

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

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.

RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS



Raspberry and Almond Shortbread Thumbprints image

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

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

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

RASPBERRY THUMBPRINT COOKIES



Raspberry Thumbprint Cookies image

Raspberry-filled, fragile, buttery pecan-crusted cookies. They remind me of a miniature pie in flavor and looks. They are a delicious cookie any time of the year, but especially perfect for the holiday season. Other fillings can be used; any jelly, jam, candied fruit or tinted powdered sugar icing. Our family favorite is raspberry jam.

Provided by Becca Crumrine

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Time 40m

Yield 48

Number Of Ingredients 9

½ cup butter at room temperature
½ cup vegetable shortening (such as Crisco®)
½ cup brown sugar
2 eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour, sifted
½ teaspoon salt
1 ½ cups finely chopped pecans
1 (8 ounce) jar raspberry jam, or as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat butter, vegetable shortening, and brown sugar together in a bowl until smooth and creamy; beat in egg yolks and vanilla extract. Retain egg whites for a later step. Stir flour into butter mixture 1 cup at a time; mix in salt.
  • Beat egg whites in a separate bowl; transfer pecans to a shallow bowl. Pinch off and roll dough into 1-inch balls, dip each in beaten egg white, and roll in pecans. Place cookies on an ungreased baking sheet. Use your thumb to form an indention into the top of each cookie and spoon a small amount of raspberry jam into the hollow.
  • Bake cookies in the preheated oven until very lightly browned, 10 to 12 minutes.

Nutrition Facts : Calories 101.6 calories, Carbohydrate 9.8 g, Cholesterol 11.9 mg, Fat 6.7 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 41.2 mg, Sugar 5.2 g

RASPBERRY THUMBPRINT BUTTER COOKIES



Raspberry Thumbprint Butter Cookies image

These are quite similar to a shortbread --- for the holidays place a candied red or green cherry in the middle of each cookie in place of the jelly or jam.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 18m

Yield 24 serving(s)

Number Of Ingredients 7

1 cup butter, softened (no subsitutes)
1/2 teaspoon almond extract (optional)
2 teaspoons vanilla
1/2 cup confectioners' sugar
1/4 cup cornstarch
1 1/2 cups all-purpose flour
24 teaspoons raspberry jam (can use strawberry jam or jelly or use 24 candied red or green cherries)

Steps:

  • set oven to 325 degrees F.
  • Lightly grease a cookie/baking sheet.
  • In a large bowl using an electric mixer at medium speed beat the butter with vanilla and almond extract (if using) until fluffy.
  • In a bowl combine the confectioners sugar with cornstarch and flour; add to the creamed mixture and beat until smooth and combined.
  • Using hands shape into 24 round balls, then place on cookie sheet about 2-inches apart.
  • Push down slightly using the palm of your hand then make a small indent in the middle of each cookie.
  • Spoon about 1 teaspoon jelly or jam into the hole.
  • Bake for about 8-10 minutes (watch closely that the edges do not brown too much).
  • Cool on wire racks.

Nutrition Facts : Calories 130.5, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 56.9, Carbohydrate 14.3, Fiber 0.3, Sugar 5.7, Protein 0.9

BUTTER AND JAM THUMBPRINTS



Butter and Jam Thumbprints image

Provided by Food Network Kitchen

Categories     dessert

Time 1h8m

Yield about 24 to 30 cookies

Number Of Ingredients 8

1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), softened
2/3 cup sugar, plus more for rolling
1 large egg
1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
1/3 cup raspberry, cherry or strawberry jam

Steps:

  • Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
  • Whisk the flour, baking powder and salt together in a bowl.
  • In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
  • Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
  • Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.
  • Store cookies in a tightly sealed container for up to 5 days.

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