Raspberry Thumbprint Cookies
These Raspberry Thumbprint Cookies will quickly become your favorite Christmas cookie. Melt in your mouth cookies, rolled in chopped salted almonds, filled with raspberry jam and drizzled with glaze.
Servings 32 cookies
For the cookies:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg, separated
- 1/2 tsp. vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp. kosher salt
- 1/3 cup raspberry preserves
- 1 cup finely chopped roasted salted almonds
For the glaze:
- 1 cup powdered sugar
- 1 1/2 Tbsp. whole milk
Preheat the oven to 350 degress F. Line two large cookie sheets with parchment paper or spray with nonstick spray. Set aside.
Add butter and granulated sugar to the bowl of a stand mixer. Cream together until very light and fluffy, 4 to 5 minutes. Add egg yolk and vanilla and mix until just combined. Add flour and salt to the creamed mixture and mix until dough just comes together.
Portion the cookie dough using a tablespoon measuring spoon. Roll into balls. Add egg white to a small bowl. Add chopped almonds to a plate. Roll the cookie dough balls in the egg white then roll in the chopped almonds. Place 2 inches apart on the prepared cookie sheets.
Using a 1/4 teaspoon measuring spoon, make a small indentation in the cookie dough balls. Fill with a dollop of raspberry preserves. Bake for 10 to 12 minutes, until lightly golden.
Remove from the oven and allow cookies to cool on the sheets for 5 minutes then remove to a cooling rack to cool completely. Meanwhile, whisk together the powdered sugar and milk. Place in a ziplock bag and snip off a small corner or into a small squeeze bottle. Drizzle over the cooled cookies. Allow glaze to harden then store at room temperature in an airtight container.