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Baking Essentials: My Tips for Creating an Epic Christmas Cookie Tin!
Raspberry Thumbprint Cookies are a simple yet elegant holiday confection that I serve as part of my Christmas cookie tin and platter selection year after year!
Tin Cookie Container
For the cookies:
1 ½ sticks, softened to room temperature
of all purpose flour
For the filling:
or any flavor you prefer
For the glaze:
Preheat oven to 350 degrees F. Line 1-2 baking sheets with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, flour, sugar, and salt on medium low speed until a soft ball forms.
Shape the dough into balls about ¾’’ in diameter and place the balls 1’’ apart from each other on the baking sheet. Use your thumb to place a thumbprint in the center of each dough ball.
Bake the cookies for 8-10 minutes or until just set. They should be a pale golden color when finished - be careful not to overbake.
Remove the cookies from the oven and cool for 2 minutes. Press your thumb into the center of each a second time before transferring cookies to a wire rack to cool completely.
Fill the center of each cookie with about ½ teaspoon of jam.
Combine the powdered sugar and 1-2 tablespoons of milk until a glaze forms - it should be the consistency of honey.
Use a fork to drizzle the glaze over the tops of cookies in a swift back and forth motion. Let dry for 10-15 minutes before serving.
Cookies may be stored before filling in an airtight container for up to 3 days or in the freezer for up to 3 months. Simply take out the number you need and fill/glaze them right before serving.
Printed from sweetcayenne.com