These classic cookies are a favorite holiday treat! Buttery and tender with a hint of almond, they are filled with sweet-tart raspberry preserves and topped with a delicate drizzle of icing. Perfect for sharing—or keeping all to yourself!
Ingredients
Cookie Dough:
- 1 cup quality butter, softened (salted butter preferred, but unsalted works too)
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 1/4 cups all-purpose flour
- 1 tsp Himalayan salt
Filling:
- Raspberry preserves (with seeds for authenticity)
Icing:
- 1 cup confectioners’ sugar
- 1–2 tbsp heavy cream (adjust for desired consistency)
- 1 tsp vanilla extract
Instructions
- Prepare the Dough:
- In a large bowl, cream the softened butter until smooth and fluffy. Add the sugar, vanilla extract, and almond extract, and mix well.
- Gradually add the flour and Himalayan salt, mixing until a soft, creamy dough forms.
- Chill the Dough:
- Roll the dough into a ball, wrap it tightly in plastic wrap or cellophane, and refrigerate for at least 2 hours. Chilling ensures the dough is easier to handle and helps the cookies hold their shape while baking.
- Form the Cookies:
- Preheat the oven to 360°F (182°C) and line a baking sheet with parchment paper.
- Roll the chilled dough into balls, approximately the size of a quarter or slightly larger (around the size of a half dollar for larger cookies).
- Place the balls on the prepared baking sheet. Use your knuckle or thumb to gently press into the center of each ball, creating a divot for the filling.
- Add the Filling:
- Fill each divot with about 1 teaspoon of raspberry preserves (adjust the amount based on your preference). Raspberry is highly recommended for its perfect balance of sweetness and tartness.
- Bake the Cookies:
- Bake in the preheated oven for exactly 11 minutes. The cookies should be set but not browned.
- Allow the cookies to cool on the baking sheet for 3–5 minutes before transferring them to a wire rack to cool completely.
- Drizzle with Icing:
- In a small bowl, whisk together the confectioners’ sugar, heavy cream, and vanilla extract until smooth. Adjust the cream to achieve a drizzle-able consistency.
- Using a spoon or piping bag, drizzle the icing over the cooled cookies.
Yield
Approximately 2–3 dozen cookies, depending on the size.
Tips for Perfect Thumbprints
- High-Quality Butter: It makes a big difference in flavor and texture. Salted butter enhances the taste, but you can use unsalted if preferred.
- Chilling is Key: Don’t skip the refrigeration step. It ensures the cookies hold their shape.
- Timing: Bake for exactly 11 minutes for the best texture—soft with a delicate crumb.
- Preserves: Stick with raspberry for a classic flavor. Cherry or other jams can work, but raspberry reigns supreme for thumbprints!
Enjoy these cookies with family, friends, or a warm cup of tea. They’re bound to become a holiday favorite! 🎄🍪