Raspberry season is the best time of year, is it not?
Right now I purchase a flat from a local store, but one of the first things I’m going to do when we move over to Lost Creek Stables is plant a raspberry patch. They are my favorite! This year I had a pint left over after making my annual jam, so I searched for a way to use them.
Enter raspberry almond thumbprint cookies.
This recipe was all over Pinterest, but I am sharing my own raspberry filling (the recipes I saw all called for jam). This version is WAY better, and it’s not hard, so it’s a win-win. Enjoy!
Raspberry Thumbprint Cookies
2 cups unbleached all-purpose flour
1/4 teaspoon salt
2 cubes butter, cold and diced into 1 Tablespoon sections
2/3 cup granulated sugar
1/2 teaspoon almond extract
1 pint fresh raspberries
1 cup sugar
1 teaspoon fresh lemon juice
1-2 cups powdered sugar
2-3 Tablespoons milk
1 teaspoon almond extract
Preheat oven to 350 degrees. In a small bowl, whisk together the flour and salt. Set aside. In a bowl with an electric stand mixer, blend butter and sugar. Mix in almond extract, then add flour blend. In a separate bowl, smash the raspberries down with a potato masher then add sugar. Stir with a whisk until the granules have gone away. Shape dough into 1 inch balls and place on a greased cookie sheet. Press each ball with your thumb, and fill with the raspberry mixture. Bake in preheated oven for 12-16 minutes. While the cookies bake, mix your glaze to your desired consistency. When cookies have cooled completely, drizzle with glaze.