Raspberry Almond Thumbprint Cookies using Tiptree ‘Sweet Tip’ Raspberry
How to make the Thumbprint Cookies
Ingredients you’ll need:
- 1 cup softened unsalted butter
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon salt
- 2 ¼ cup all-purpose flour
For Icing
- 1 cup confectioners’ sugar
- 1-2 tablespoons cream or milk
- Optional: 1 teaspoon vanilla or almond extract
Instructions:
- Using either a stand or handheld mixer, beat butter on high speed until creamy (approx. 1 minute)
- Switch mixer to medium speed and add sugar, vanilla extract, and almond extract. Scrape down the sides and the bottom of the bowl as needed.
- Add salt and flour. Turn the mixer on low and slowly beat until a very soft dough is formed.
- Press the dough down to compact it and cover with plastic. Chill until firm (approx. 3 hours)
- Preheat oven to 350°F and line 2 baking sheets with parchment paper or silicone baking mats.
- Shape the cookie dough into ball using about 1 tablespoon of dough each.
- Make an indentation with your thumb in each ball.
- If dough balls become soft place back into the fridge. You want the dough to stay firm!
- Fill each indentation with as much Tiptree Sweet Tip Raspberry it can hold
- Bake for 14-15 minutes or until lightly browned on the edges
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cool at least 30 minutes before glazing.
For the Glaze:
- Whisk together confectioners’ sugar, cream/milk and flavoring until smooth. You can adjust the amount of liquid to get your desired consistency.
- Drizzle glaze over cookies. Glaze will set within a couple hours.
Serve and enjoy!
About Tiptree
All Tiptree products are made without artificial preservatives or GMOs. Tiptree has been creating scrumptious jams and preserves for over 100 years in small-batch copper kettles, so you can rest assured you are receiving the highest quality possible.