Raspberry Thumbprint Cookies

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

Cookie dough:

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

Filling:

1 pint fresh raspberries

1 cup sugar

1 teaspoon fresh lemon juice

Glaze:

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.