Raspberry Thumbprint Cookies With Lemon Icing. Raspberry Almond Shortbread Thumbprint Cookies – These are simply delicious and they definitely need to find a place on your holiday cookie tray! Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze. The first time I followed the recipe and my cookies were so flat the jam leaked through the.
However, this shortbread cookie dough can be molded into any shapes! Thumbprint is a misnomer since you actually use your index finger to make the little jam pools in these tender, "buttery" cookies. These lemon thumbprint cookies have a buttery vanilla shortbread cookie that is filled with lemon curd and drizzled with white chocolate. You can cook Raspberry Thumbprint Cookies With Lemon Icing using 9 ingredients and 7 steps. Here is how you cook that.
Ingredients of Raspberry Thumbprint Cookies With Lemon Icing
- It’s 2/3 cup of granulated sugar.
- You need 2 cup of flour.
- You need 1 of splash of vanilla.
- You need 1/4 cup of raspberry jam.
- It’s 1 cup of powdered sugar.
- You need 1 of lemon.
- Prepare 2 tbsp of of water or more.
- It’s 1 of splash of vanilla.
- It’s 2 stick of butter softened.
I am a sucker for an old fashioned classic recipe like thumbprint cookies or hallongrotta which means "raspberry cave" in Swedish. These thumbprint cookies are buttery treats with the tartness of raspberry and lemons. They get some extra sweetness from a white chocolate drizzle. These classic thumbprint cookies use a paleo raspberry chia jam with two options for the cookies – an original and nut free version that are both so tasty!
Raspberry Thumbprint Cookies With Lemon Icing instructions
- In your mixer creme sugar, vanilla,butter together.on low speed add flour and combine, increase speed untill done forms..
- Remove dough and flatten on a piece of plastic wrap. Referigerate for 1 hour..
- Meanwhile preheat oven to 350 . Start making icing..
- In small bowl combine sugar , juice of 1/2 of the lemon, water, vanilla. Whisk till combined. ( you want it to be able to drizzle. Might need to add a little extra water.) Pour icing in a small plastic bag.put in the refigerator to keep chilled..
- Remove dough .Shape into1 inch balls. Make a small print into the cookies. Stir jam to loosen it up.put a little in each cookie..
- Bake 15-17 minutes.until lightly brown on the edges. Cool completely..
- Once cookies have cooled.cut a tiny opening in the tip of your bag to create tip. Drizzle with icing on top. Let icing get hard..
However, for today's raspberry thumbprint cookies I decided to do something different. I created an alternative nut-free version of the cookies. Lemon flavored raspberry thumbprint cookies to make this Christmas season. Prepared with a handful of ingredients in easy. Thumbprint cookies are called that way because you press into a ball of raw cookie dough with your thumb to create a crater.
