Raspberry Thumbprint Cookies
~Using Mama’s Cookie Mix
Ingredients
1 PKG Mama’s Sugar Cookie Mix
½ tsp. almond extract
1 egg white
1-2 Tbsp milk (dairy, rice, nut, soy)
Raspberry Jam (Simply fruit by Smuckers recommended)
Glaze:
1 cup powdered sugar
½ tsp. almond extract
1-2 Tbsp. milk (dairy, rice, nut, soy) or water
Directions
Preheat oven to 350°.
Cream butter or margarine with almond extract. Add Mama’s Cookie Mix and egg white. Mix on low for 1-2 minutes. Scrape down sides of bowl. Add milk and mix on medium speed for 1-3 minutes or until a large ball of dough forms.
Form ¾ inch – 1 inch balls. Place 2 inches apart on cookie sheet. Gently press on the top of the cookie to form and indent with your thumb. Measure out ¼ tsp of jam and fill the cookie. Allow to bake for 14-16 minutes.
Allow cookies to remain on cookie sheet for 1 minute before removing to cooling rack. Cool completely.
Mix together powdered sugar, almond extract and 1 tbsp. of milk. Add 1 tsp. at a time more until you get a thick glaze that will hold it shape when drizzled. Drizzle over the tops of the cookies in a zig zag motion.
GFM Tip: You can pipe the icing onto the cookies for a nicer presentation by putting the glaze in a small ziplock bag. Cut a small tip at the bottom being careful not to cut to much off. Squeeze the glaze in a zig zag motion over the cookies. Or do it the easy way and add to a disposable pastry bag and using the smallest #3 tip.
GFM Tip: Don’t make your dough balls too big, it will make the cookies spread and won’t be as pretty.
GFM Tip: Use a high quality Raspberry Jam. The higher quality jam has less water/liquid in it and the red juices won’t spread throughout the cookie, leaving a cookie that has a very nice presentation and looks professional. Mama’s Favorite is Simply Fruit by Smuckers. Not only does it have no added sugar, it works perfectly every time!
Mama Recommends: 1 inch Cookie Scoop, Disposable Pastry Bags (for easy piping), Simply Fruit Raspberry Jam