Thursday, December 20, 2012

Raspberry Almond Shortbread Thumbprints

Ahhh. There's no place like home for the holidays... *aand cue music.


It's crazy that another year is coming to an end. The last time I was home it was summer, and now it's a chilly winter! Now all we need is some snow...

This cookie is a classic for the holidays. It's the perfect combo of sweet, crunchy, buttery goodness that we all crave after finals and amidst holiday craziness.


Funny story, I didn't realize the recipe we had called for almond extract instead of ground almonds until I had already bought the almonds and was about to begin...whooops!
So this recipe is actually a bit different from the original, but the result is equally tasty.

Do let us know if you try it/have any good experiences with the classic thumbprint cookie. We'd love to hear your take on this holiday recipe.

Recipe

Cookie:
2 eggs (yolks and whites separated)
14 tbsp butter (about 1 3/4 sticks)
1/2 cup sugar
1 tsp vanilla extract
1 cup ground almonds
2 cups flour
1/4 tsp baking soda
1/4 tsp salt
Raspberry jam 

Glaze (optional):
1/2 cup confectioner's sugar
2 tsp milk or water

Makes: about 2 dozen

In a large bowl sift flour, baking soda, and salt together. In a separate bowl, use an electric mixer to beat sugar and softened butter together until fluffy. Separate egg whites from yolks and beat yolks into sugar mixture. Add vanilla.

Add in flour mixture and 1/4 cup of ground almonds; then refrigerate dough for about half an hour. Preheat oven to 350 degrees Fahrenheit.

Line two cookie sheets with parchment paper. Roll dough into balls about 1 inch in diameter. To coat with ground almonds, dunk dough balls into egg white (from before) and then into the bowl with the remaining ground almonds. This allows the almonds to adhere to the outside.




Place dough balls on cookie sheet and using thumb or spoon (I used a teaspoon), press down slowly into the middle of the dough to form a deep indent. Fill indent full, but not overflowing, with raspberry jam.

                         


Bake for about 15 mins. or until firm and golden in color, rotating sheets half way through.


*You may wish to drizzle glaze over top of cookies after cooled.


While shopping the other day, I found this: maybe M could've used it in the last post? oh well! :)


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