My holiday baking is underway, and raspberry thumbprint cookies are an all-time favorite…and they’re pretty too!
For these cookies, I combined two of my favorite recipes: Pillsbury’s Hazelnut Melting Moments and Land o’ Lakes’ Raspberry Almond Shortbread Thumbprints. With toasted and chopped hazelnuts, the Pillsbury recipe* makes a tender and delicious base, and I used the glaze recipe from the Land o’ Lakes cookie.
For the filling, I opted to try something different. Most recipes call for seedless raspberry jam, which is rich and tasty. However, I always seem to have a bubbly mess when I use it, no matter how careful I am. So this time, I used a raspberry cake and pastry filling that I bought at Ladybug Cake and Candy. What a difference! The filling stayed right where I placed it, and it remained soft and delicious. Solo makes a raspberry filling that’s available at the grocery store, and I’ll bet it would work just fine.
Well, no presents wrapped yet (I haven’t even decorated the tree), but for me, it’s all about the cookies.
Happy holiday baking!
“A”
*the recipe calls for lemon peel. I didn’t use it.
These look fabulous. Adding it to my list of To-Try recipes! I love lemon so the lemon peel would be fine for me.
I really think you’ll like them! Have fun and I’d love to know what you think after you’ve tasted one!
Ann