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Monday, June 18, 2007

Raspberry Shortbread Thumb-Print Cookies

Man oh Man...Paula is driving me crazy for cookies! Getting out the Oreo's!

Since I’m on a cookie kick.. here is another favorite of mine. During the holidays I make all different kinds of cookies and make trays up for people.. These never really make it onto the tray. They get eaten up too quickly.

I prefer them without the glaze but if you tend to like a sweeter taste, use the glaze.
Raspberry Shortbread Thumb-Print Cookies

Help! I Have A Fire In My Kitchen

Ingredients:
  1. 1 Cup of Butter (2 sticks) Softened ( you can replace with margarine)
  2. 2/3 Cup Sugar ( I use powdered sugar instead of granulated)
  3. 1/2 Teaspoon Almond Extract
  4. 2 Cups Flour
  5. 1/2 Cup Raspberry Jam (or preserves, not jelly as jelly melts down to liquid)
Ingredients For Glaze:
  1. 1 Cup Powdered Sugar
  2. 1 ½ Teaspoons Almond Extract
  3. 2-3 Teaspoons Water
Variations:
  1. Powdered Sugar in the dough (makes a smoother dough , in my opinion)
  2. Boysenberry Jam
  3. Blueberry Jam
  4. Strawberry Jam
  5. Serve without glaze.
Utensils You Need:
  1. Electric Mixer
  2. Large Bowl
  3. Small bowl (for glaze)
  4. Cookie Sheet
  5. Whisk (for glaze)
  6. Thumb (yes that is right - YOUR THUMB!)
Directions:
  1. Combine butter, sugar and 1/2 teaspoon almond extract in a large bowl
  2. Mix at medium speed, scrape sides of bowl often
  3. Mix until creamy
  4. Reduce speed to low, add flour
  5. Continue to mix until well blended
  6. Cover bowl and refrigerate for an hour
  7. Heat oven to 350 degrees F
  8. Shape dough into 1 inch balls
  9. Place two inches apart on cookie sheet
  10. Make an indentation in the center of the cookie ball with your thumb (edges may crack slightly)
  11. Fill each indent with Fruit Jam , approx ¼ teaspoon(Raspberry , etc.)
  12. Bake for 14 – 18 minutes until edges are lightly browned.
  13. Cool completely
  14. Prepare glaze with a whisk and drizzle across the tops of cookies
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They are cookies so we will leave it at a three. But with these Paula proves that she is one hell of a cookie maker - and leaves my mouth watering. Well folks, let us see which one of you cookie makers can top this! (I would use the butter here, but if you use margarine well, parve!)

3 Fire Comments - Click To Post A Comment:

Paula's Poetry said...

OREO'S !!!
you want pre-packaged cookies when home baked goodness is right there in front of you?

Sheesh.. we need to change your ways.... think of the wonderful aroma, wafting through your home while baking cookies....

David and Libby said...

Instead of the glaze, before you indent and fill the cookies roll them in sesame seeds. It gives the cookies a nice crunch and a lovely toasty taste.

Paula's Poetry said...

David,
this recipe is great for any use you can come up with. I've made them plain, without the jam and unglazed. I like the sesame idea too.