Raspberry Almond Thumbprint Cookies
Raspberry Almond Thumbprint Cookies

Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, raspberry almond thumbprint cookies. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Raspberry Almond Thumbprint Cookies is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Raspberry Almond Thumbprint Cookies is something which I’ve loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have raspberry almond thumbprint cookies using 16 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Raspberry Almond Thumbprint Cookies:
  1. Take for cookies
  2. Make ready 1 cup unsalted butter, at room temperature
  3. Prepare 2/3 cup granulated sugar
  4. Take 2 large eggs, yolks and whites separated
  5. Take 2 cup all-purpose flour
  6. Get 1/4 tsp salt
  7. Get 1 tsp vanilla extract
  8. Take 1/4 tsp almond extract
  9. Get 1 3/4 cup finely ground almonds
  10. Get 1/2 cup seedless rasberry jam
  11. Make ready for the,white chocolate glaze
  12. Take 4 oz white chocolate finely chopped
  13. Make ready 3 tbsp cream, heavy, light or half and half
  14. Prepare for the chocolate glaze
  15. Prepare 4 oz dark chocolate, finely chopped
  16. Take 3 tbsp crram, heavy, light of half and half
Instructions to make Raspberry Almond Thumbprint Cookies:
  1. Preheat oven to 350. Line baking sheets with parchment paper.
  2. Whisk flour and salt in a bowl, set aside
  3. In a large bowl beat butter with sugar until light and fluffy, 2 to 3 minutes
  4. Add egg yolks and vanilla and almond extract, beat in.
  5. Add the flour/salt mixture and mix just until.well blended.
  6. Whisk egg whites until frothy.
  7. Have ground almonds spread out on a plate
  8. Roll cookie dough into 1 inch balls. Dip each ball onto egg white.
  9. Then roll.each ball in almonds.
  10. Place 2 inches apart on prepared pans.
  11. With your thumb or better, the back.of a wooden spoon make an indentation in the center of the center of the cookie.ball.
  12. Fill indentation with raspberry jam.
  13. Bake 12 to 15 minutes until.set and light golden brown. Cool on wire rack before glazing.
  14. Make glazes
  15. FOR WHITE CHOCOLATE GLAZE Heat cream to a simmer, add white chocolate. Whisk until smooth.
  16. FOR DARK CHOCOLATE GLAZE. Heat ccream to a simmer add chocolate and whisk until smooth.
  17. Working while glaze is warm.drizzle with dark chocolate glaze then white chocolate glaze.set sauce fortaleza to cool and set.

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