Some people like to experiment with a recipe, I am not one of them. I have a concept, idea, or recipe in my mind and I expect it to work the first time. If at first I don't succeed with a recipe, it goes in the trash and I wont attempt it again. This could be due to my creative process. I get so excited over my fantastic idea that when it doesn't work, I move on to something I already know is phenomenal. I enjoy the baking and cooking process but if I spend hours making something, I want it to taste more than "okay."
Needless to say, when I was baking a new recipe for a cookie exchange at work and the result turned out flat-as-pancakes, I dumped the whole batch in the garbage and sought something new. Utilizing the same raspberry lemon jam compote I had just made, I found this almond thumbprint recipe. If these didn't work, I was first going to scream and then whip up some brownies. May I was just having an off day.
As you can see, these shortbread gems turned out pretty and delicious. Thank goodness! Mr .F suggested store-bought cookies...store-bought!!! I do have a reputation to uphold at work. So if your looking for something easy or simply need a recipe for a cookie exchange, here it is.
Hope you enjoy!
Raspberry Almond Thumbprints
1 c. unsalted butter
2/3 c. sugar
1/2 tsp. almond extract.
2 1/4 c. all-purpose flour
1/2 c. seedless raspberry jam
1 tsp. lemon juice
1/2 c. confectioners sugar
1 tsp. milk
3/4 tsp. almond extract
Preheat oven to 350 degrees.
In a small saucepan, heat the jam and lemon juice together till smooth. Let cool completely.
In a large mixing bowl, cream together the butter and sugar. Add in the flour and extract till dough comes together. Roll in your hands a teaspoon of dough and place on cookie sheet 1" apart. Using the end of a wooden spoon dipped in flour, press gently into the dough balls. Don't worry about making a large hole, the cookies will spread during baking. Fill the holes with a small amount of the jam. Place baking sheet in the freezer for 10 min before baking. Bake for 14-18 min.
In a small ziploc bag, mix the confectioners sugar, extract, and milk together to form icing. If icing needs to be more runny, add a 1/4 tsp. of milk. Squeeze bag to mix. On one corner of the bag, snip off a tiny corner and use to ice warm cookies.