Raspberry Almond Thumbprint Cookies
Ready In: 50 mins
Yields: 3 dozen cookies
Ingredients
Directions
- Cream butter. Add sugar, salt, vanilla, and egg yolk. Beat until light. Add flour and stir until combined.
- Wrap in waxed paper and chill well. (overnight).
- Roll into very small balls - around 1/2 inch.
- Dip into slightly beaten egg white, then roll in crushed almonds.
- Place on an ungreased cookie sheet. Make an indent in center of each ball. Fill with jam.
- Bake for 20 minutes at 300. Let stand on cookie sheet for 1 minute. Remove to a wire rack to cool.
- Meanwhile, combine powdered sugar and milk to make a thick glaze. Adjust amounts as necessary.
- When cookies are cool, frost with a dab of frosting.
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