Christmas cookie-baking is in full swing at my house, and this is a new recipe that everyone is just lovin’. You’ll need one can of Solo Almond filling:
Both of these items should be available in the cake-mix aisle at your grocery store.
RASPBERRY ALMOND THUMBPRINT COOKIES
1 can Solo Almond Filling
1 cup softened butter
1 cup sugar
1 teaspoon almond extract
2 egg yolks
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 can Raspberry or Apricot filling
Beat butter and sugar until light and fluffy. Mix in almond filling, almond extract and egg yolks, and beat until blended. Using a wooden spoon, stir in flour, baking powder and salt. (Dough will be soft). Cover and refrigerate at least 3 hours or overnight.
Preheat oven to 350 degrees. Shape dough into one-inch balls and place on an ungreased cookie sheet. Make an indentation in the center of each cookie. (I used a small cork to make the indentation. You could also use your thumb!) Spoon 1/2 teaspoon raspberry or apricot filling into each indented cookie. Bake 11 to 13 minutes or until edges are golden brown. Cool on baking pan for 1 minute, before removing to cooling rack.
After cookies are completely cooled, drizzle with Confectioners’ Sugar Glaze.
CONFECTIONERS’ SUGAR GLAZE
1 cup confectioners’ sugar
1 1/2 tablespoons milk
1/4 teaspoon almond extract
Combine all ingredients, and mix by hand until smooth.
The texture of the cookie is slightly crispy on the outside, and soft and a bit chewy on the inside. Really, really yummy!
Happy holiday baking!