Amazing recipe for Linzer/Raspberry Thumbprint cookies – just in time for fall and the upcoming holidays! This recipe is from the Black Forest Bakery in Amherst, NH:
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Thumb Print Cookies
Cook Time:
1 Hour
Total Time:
2 Hours and 120 Minutes
Servings: 15
Ingredients:
- 2 C Ground Almonds
- 1 C Sugar
- 1 C Powerdered Sugar
- 4 C All purpose Flour
- 1 t Baking Powder
- 1/2 t Salt
- 1 t Cinnamon
- 1/4 t each of Nutmeg, Cloves and Ginger
- 2 t Vanilla
- 1 t Almond Extract
- 2 Egg yolks
- 1 lb (yes, one whole pound) unsalted butter at room temp/softened
- Raspberry Jam (or other fruit jam - thick) - do not use jelly!
Instructions:
-
Cream butter and sugars until light and fluffy
-
Add egg yolks, vanilla and almond extracts. Beat until combined
-
Add dry ingredients and mix until thoroughly combined - I add the almonds last - make sure it is thoroughly mixed!
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Form the dough by hand into 1 ¼ inch balls (I use a cookie scoop)
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Place cookie balls on parchment paper on a baking sheet. Using your thumb, press down on to each ball creating an indentation (do not put jam in yet!)
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Bake cookies for 7 - 10 minutes at 350 degrees and quickly remove from oven. Do not let cool. Using end of a wooden spoon or something similar, re-press indentations while still hot - put a small amount of jam in the new indentation
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Return to oven for approximately 10 minutes or until lightly golden brown and the jam starts to bubble (do NOT overbake)
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Let cook on the pan until they are stiff enough to remove to cooling rack