One of my favorite blogs is Katie's and when I was looking for recipes for my Christmas Cookie Boxes I knew she would have a great one. And I was right her Raspberry Almond Thumbprint Cookies were delicious! I made one batch with Raspberry Preserves and another with Blueberry Preserves and they were both great, except mine didn't come out as cute as Katie's. Thanks Katie!
RASPBERRY ALMOND THUMBPRINT COOKIES
(Source: Good Things Catered)
1 1/2 c. butter, softened
1 c. granulated sugar
1 tsp vanilla extract
3 1/4 c. all-purpose flour
1 c. almonds, ground coarsely
1 c. raspberry preserves
-In bowl of stand mixer, combine butter and sugar and beat on high until light and fluffy in color, about 3 minutes.
-Add eggs and beat to combine well.
-Add vanilla and combine.
-Scrape down sides of bowl, slow mixer to low and add flour and almonds.
-Beat to combine (mixture will be coarse), remove bowl from mixer and scrape down sides, making sure all mixture is thoroughly combined.
-Scoop dough out into tsp sized rounds, rolling into balls. Place on cookie sheet at least 1 inch apart.
-Place cookie sheet in fridge for 15 to 20 minutes.
-Preheat oven to 375 degrees and line cookie sheets.
-Make an indentation into top of cookie with finger.
-Using a spoon, place a small amount of jam into indentation of each cookie.
-Place into oven and bake until starting to turn golden brown, about 8-10 minutes.
-Remove from oven and let cool before serving.