Raspberry Dream Thumbprint Cookies

Raspberry Dream Thumbprint Cookies

The 1st bite of these cookies, officially usher in the Holiday Season!! My niece takes a bite and says, “it tastes like Christmas”. She and I have been making our “Christmas Gifts from the Heart” tins for friends, teachers and family for over 10 years together. It is definitely my favorite Christmas tradition.

Make the dough, let it chill in fridge for an hour, and then roll into balls and fill with raspberry jam. Not jelly or preserves…just jam and no seeds. Bake jam filled cookies at 350 for 14-16 minutes. You do not want them to brown. Let them cool completely and then drizzle almond icing over the top. The key is to add more almond extract then you would think. The combo of that with the raspberry jam is just magical!

Cream together butter and sugar and then add in your other ingredients.

Dough: soft but not sticky

• 2 cups and 1 tbsp AP flour

• 2/3 cup granulated sugar

• 1 cup unsalted butter (room temperature)

• pinch of salt

• 2 tsp each of almond and vanilla extract

• Raspberry jam for thumbprints

Icing: not too thin…you want it to stay in place once drizzled

• 1.5 cups confectioner’s sugar

• 1 tsp vanilla

• 2-3 tsp almond extract (its kind of strong)

• 2-3 TBSP of heavy whipping cream