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
CONFECTIONERS’ SUGAR GLAZE
- 1 cup confectioners’ sugar
- 1 1/2 tablespoons milk
- 1/4 teaspoon almond extract
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.
Combine the confectioners' sugar, milk and almond extract 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!