Raspberry Thumbprint Butter Cookies
Recipe: #1912
November 02, 2011
Categories: Desserts, Cookies, Dropped, Raspberry, Christmas Oven Bake, Vegetarian, Kosher Dairy, more
"These are quite similar to a shortbread cookies, if desired for Christmas a candied red or green cherry may be placed in the middle of each cookie instead of the jelly -- photo courtesy of Cheryl Wood"
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (27 g)
- Calories 133.7
- Total Fat - 7.7 g
- Saturated Fat - 4.9 g
- Cholesterol - 20.3 mg
- Sodium - 69.6 mg
- Total Carbohydrate - 15.2 g
- Dietary Fiber - 0.2 g
- Sugars - 6.5 g
- Protein - 0.9 g
- Calcium - 3.7 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 325 degrees F, then lightly grease a cookie/baking sheet.
Step 2
In a large bowl using an electric mixer at medium speed beat the butter with vanilla and almond extract (if using) until fluffy.
Step 3
In a bowl combine the confectioners sugar with cornstarch and flour; add to the creamed mixture and beat until smooth and combined.
Step 4
Using hands shape into 24 round balls, then place on cookie sheet about 2-inches apart, then push down slightly using the palm of your hand then make a small indent in the middle of each cookie
Step 5
Spoon about 1 teaspoon jelly or jam into the hole.
Step 6
Bake for about 8-10 minutes (watch closely that the edges do not brown too much)cool on wire racks.
Tips
No special items needed.
2 Reviews
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