Sedap cookies ni buttery base shortbread cookies dengan raspberry jam sebagai inti, kalau suka boleh drizzle almond glaze. Ringkas dan mudah menyediakanya. Sesuai buat minum petang. Satu lagi koleksi kegemaran saya..especially kalau organise HITEA dengan kekawan.
Raspberry Thumbprint Cookies
1 cup (230g) unsalted butter, softened to room temperature
Make the cookies: Using a handheld or stand mixer with a paddle
attachment, beat the butter on high speed until creamy, about 1 minute. Switch
mixer to medium speed and add the the sugar, vanilla, and almond extracts.
Scrape down the sides and the bottom of the bowl as needed. Turn the mixer off
and pour the flour into the wet ingredients. Turn the mixer on low and slowly
beat until a very soft dough is formed.
Press the dough down to compact it and tightly cover with plastic wrap
to chill until firm, at least 2 hours.
Preheat oven to 350F degrees. Line two baking sheets with parchment
paper or silicone baking mats (silicone mats preferred to reduce spreading).
Shape the cookie dough into balls. Mine were about 1 Tablespoon of dough per
ball. Make sure they're nice and smooth. Make an indentation with your thumb
into each ball. The dough may crack slightly when you press your thumb into it.
Simply smooth it out with your fingers if you can. Otherwise, it's perfectly
fine to have a few cracks. Fill each with a scant 1/2 teaspoon of jam. (Or
however much it can hold.)
Bake the shortbread thumbprint cookies for 14-15 minutes, or until
very lightly browned on the edges. The cookies will puff up and spread
slightly. Do not overbake. In fact, I
only baked mine for 13-14 minutes. I prefer them a little soft. Allow the cookies
to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Allow to cool for at least 30 minutes before glazing.
Make the glaze: stir together glaze ingredients until smooth. Add more
liquid to thin out or add more powdered sugar to thicken to your desired
consistency. Drizzle over cooled cookies. Glaze will set within a couple hours.
Store cookies covered at room temperature for 3 days or in the
refrigerator for 6 days. Shortbread cookie dough may be frozen up to 2 months.
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