Strawberry Thumbprint cookies
One of my favorite holiday cookie platters is the strawberry thumbprint.
Equipment
- Baking Pans
- Electric Mixer
- Parchment Paper
Ingredients
- 1 cup room temp unsalted butter
- 2/3 cup granulated sugar
- 1/2 tsp almond extract imitation almond is fine, so is vanilla
- 2 cups all purposed flour
- 1/2 cup strawberry preserves
Icing
- 1/2 cup confectioners sugar
- 3/.4 tsp almond or clear vanilla extract to keep icing white use clear vanilla
- 1 tsp milk
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Using an electric mixer, cream together the room temperature butter and granulated sugar until the mixture is smooth. Add the almond extract (or vanilla) for that delightful nutty aroma.
- Gradually mix in the all-purpose flour until the dough comes together. Be careful not to overmix; you want the dough to just combine.
- Roll the dough into 1.5-inch balls and place them on parchment-lined baking pans. With your thumb or finger, make a small hole in the middle of each ball.
- Fill the hole with strawberry preserves, allowing them to nestle snugly into the cookies.
- Sprinkle a bit of granulated sugar over the top of each cookie for that perfect hint of sweetness.
- Bake in your preheated oven for 14-18 minutes, or until the cookies are lightly browned. Keep an eye on them; you don't want to overbake!
- Allow the cookies to cool for one minute on the baking sheets.
- In a medium bowl, mix together the confectioners sugar, almond (or clear vanilla extract), and milk until you have a smooth icing.
- Drizzle the icing lightly over the warm cookies. For an extra layer of sweetness, you can even add more icing once the cookies have cooled and the first layer has set. YUM!
Tried this recipe?Let us know how it was!