Friday, April 16, 2010

Raspberry Shortbread Thumbprints


2 cups plus 2 T all-purpose flour
1/4 tsp salt
1 cup softened butter
2/3 cup white sugar
1 large egg
*2 tsp almond flavoring/emulsion (you can use vanilla instead but almond brings out the best flavor)

½ - 1 cup raspberry preserves


Preheat oven to 350°F.

Place butter in the mixing bowl of a stand mixer and beat on high speed for 5 minutes; butter should be pale yellow and fluffy. Add sugar and beat on medium-high speed until mixture in very pale and very light, about 2-3 minutes. Scrape down sides of bowl and add the egg and almond flavoring. Beat for 30 seconds, or until incorporated. Add flour and salt, beat slowly for 30 seconds or until mixture forms a rough dough. Refrigerate dough for 10-15 minutes (a cold batter helps prevent the cookies from spreading too much while baking).

Measure even tablespoonfuls of dough and roll into balls; arrange on a cookie sheet lined with parchment paper. Be sure to space the balls at least 1½-2 inches apart. Make an indent in the center of each ball using your thumb. Measure preserves into a zip-lock bag; cut a small hole in the corner of the bag. Squeeze a generous amount of preserves (about one generous teaspoon) into each cookie indentation. Bake for 11-12 minutes, or until lightly browned on the bottom, tops should barely take on color. Allow cookies to cool for 1 hour to set.

Notes: This is my signature cookie recipes. Everyone asks me to make these cookies!

For well baked cookies be sure to rotate the pan back to front halfway through baking.

* I use all non-alcohol flavorings for religious reasons. I highly recommend using emulsions as they are just as strong as extracts but the flavor won't bake out. Try this Almond Emulsion from Lorann Oils - it's amazing!

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