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Eleventh Annual Twelve Days of Christmas Cookies: Raspberry Almond Thumbprints

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DAY 5: Raspberry Almond Thumbprints

The cookie base for these thumbprints is a light shortbread dough. Fill with your favorite jam. We love seedless raspberry or apricot jam. I always add a little more jam after baking so they are “jam packed” with filling.

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RECIPE:

Raspberry Almond Thumbprints

  • Servings: 4 dozen small cookies
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Raspberry Almond Thumbprints 3

1 cup unsalted butter, softened
2/3 cup granulated sugar
¼ cup powdered sugar
½ tsp almond extract
2 cups flour
¼ tsp salt
About ½ – ¾ cup seedless raspberry jam

Glaze:
½ cup powdered sugar
2-3 tsp milk
½ tsp almond extract


Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.

In a large mixing bowl, beat butter and sugars until light and fluffy. Beat in almond extract. Gradually beat in flour and salt.

Using a small cookie scoop (2 tsp capacity), place level scoops on baking sheets, about 2” apart (I can get 20 cookies on a baking sheet). Roll scoops of dough into balls; return to baking sheet. Using the back of a ½ teaspoon measuring spoon, make an indentation in the center of each cookie. Fill each indentation with about ¼ teaspoon jam.

Bake for 12-13 minutes, or until baked through, but still pale. Don’t overbake. Remove baking sheet from oven and let sit for one minute. If desired, add a small amount of additional jam to the centers of the cookies. Cool cookies completely on wire racks.

Glaze:
Combine the powdered sugar, 2 tsp milk, and almond extract in a small bowl. Stir with a whisk until smooth, adding additional milk if necessary. Place glaze in a Ziploc bag; poke hole in one corner with a toothpick or skewer. Drizzle glaze over the cooled cookies.

NOTES:

  • For easier filling, heat jam for 20 seconds in the microwave before adding to centers of cookies.
  • Apricot and peach jams also make good fillings
  • Keep the dough covered when you are not working with it, or it will dry out and your cookies will have more cracks

Makes about 4 dozen small cookies

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Top Twelve Days of Christmas Cookies: Chocolate Caramel Thumbprint Cookies

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DAY 12: Chocolate Caramel Thumbprint Cookies

Four of my five children voted this cookie as their favorite all-time Christmas cookie.

I like to make these cookies with a homemade caramel filling. With a candy thermometer, the caramel filling comes together quickly and turns a good cookie into a fabulous one!

You can also make the filling with melted packaged caramels. If you want to take the “easy” route and buy a bag of Kraft Caramels, that recipe can be found HERE.

Here is my tip for getting a good deep pocket for all of that amazing caramel: Use the back of a rounded measuring spoon and press it into the center of each cookie. I use a ½ teaspoon measuring spoon on the raw cookie dough before baking:

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Then I use  a 1 teaspoon measuring spoon on the hot, baked cookie. (The cookies do spread a little when they are baked, leaving a larger opening). This is a good alternative to actually using (and burning) your thumbs.

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ORIGINAL BLOG POSTS:

      (2017): Chocolate Caramel Thumbprint Cookies with Homemade Caramel Filling

     (2009): Chocolate Caramel Thumbprint Cookies with Filling made from Packaged Caramels

RECIPE:

Chocolate Caramel Thumbprint Cookies

Chocolate Caramel Thumbprints 1

1 cup butter, softened
1 1/3 cups sugar
2 eggs, separated
1/4  cup milk
2 tsp vanilla extract
2 cups flour
2/3 cup cocoa powder
1/2 tsp salt
2 cups finely chopped pecans

Homemade Caramel Filling (recipe below)

Glaze:
1 cup bittersweet chocolate chips
2 Tbs butter
2 Tbs corn syrup

Prepare Cookies: Combine butter, sugar, egg yolks, milk and vanilla in a mixing bowl. Beat until light and fluffy. Add flour, cocoa powder and salt. Beat until well combined. Refrigerate dough for 1 hour.

Preheat oven to 350°F. Place egg whites in a small bowl. Place finely chopped pecans in a bowl. Set aside. Roll dough into balls. Dip balls into egg white and then into pecans. (I find this easier if I make a whole baking sheet worth of dough balls, then dip them in egg/pecans). Place on a parchment paper lined baking sheet. Make a small indentation in the center of each cookie with the back of measuring spoon (I use a ½ teaspoon) or your thumb.

Bake at 350°F for 12 minutes, or until cookies are set.

While cookies are still hot, press center again (use the back of a round 1 teaspoon measuring spoon). Cool.

Prepare Caramel Filling (recipe below).
Spoon small amount of warm caramel into centers of baked cookies. Carefully remove cookies to a wire rack to cool.

Prepare Chocolate Glaze: Combine bittersweet chips, butter and corn syrup in a small bowl. Microwave for 30 seconds. Stir. Microwave for another 20-30 seconds if not melted. Let cool slightly. Pour chocolate into a small Ziploc freezer bag. Poke a hole in the corner of the bag (a bamboo skewer makes a perfect sized hole). Drizzle chocolate over the cooled cookies. Cool until set.

To store: refrigerate or freeze cookies in individual layers; then store between layers of waxed paper in the refrigerator or freezer. They can also be stored at room temperature, but if you stack them, they will stick together.


Homemade Caramel Filling

1 cup unsalted butter
1 can sweetened condensed milk
2 cups brown sugar (light or dark)
1 cup light corn syrup
2 Tbs heavy cream
2 tsp vanilla extract
½ tsp sea salt

Combine butter, sweetened condensed milk, brown sugar, corn syrup and heavy cream in a large saucepan. Bring to a boil over medium heat. Place a candy thermometer on the side of the pan. Reduce heat to medium low, maintaining a low but continuous simmer, until caramel reaches 235°F (soft ball stage), stirring occasionally. This will take about 20 minutes. Remove from heat and stir in vanilla and salt.

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Twelve Days of Christmas Cookies: Chocolate Caramel Thumbprints

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DAY 11: These Chocolate Caramel Thumbprint Cookies combine three great tastes: chocolate, caramel and pecans. They look complicated, but are actually pretty easy to put together. I like to use a dark chocolate drizzle, but you could use regular semi-sweet chocolate chips or even milk chocolate chips for a less-intense flavor.

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Chocolate Caramel Thumbprints

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1 cup butter, softened
1 1/3 cups sugar
2 eggs, separated
¼ cup milk
2 tsp vanilla extract
2 cups flour
2/3 cup cocoa powder
½ tsp salt
2 cups finely chopped pecans

Caramel sauce:
30 caramels, unwrapped
1/3 cup heavy cream

Glaze:
1 cup bittersweet chocolate chips
2 Tbs butter
2 Tbs corn syrup

Combine butter, sugar, egg yolks, milk and vanilla in a mixing bowl. Beat until light and fluffy. Add flour, cocoa powder and salt. Beat until well combined. Refrigerate dough for 1 hour.

Preheat oven to 350°F. Place egg whites in a small bowl. Place finely chopped pecans in a bowl. Set aside. Roll dough into balls. Dip balls into egg white and then into pecans. (I find this easier if I make a whole baking sheet worth of dough balls, then dip them all in egg/pecans). Place on a parchment paper lined baking sheet. Make a small indentation with your thumb in the center of each cookie.

Bake at 350°F for 12 minutes, or until cookies are set. While cookies are still hot, press center again (the back of a measuring teaspoon or small melon-baller work well for this–no burned thumbs!)

To prepare Caramel Sauce: Combine caramels and cream in a small saucepan. Cook over low heat until caramels are melted. Spoon small amount of caramel into centers of baked cookies. Carefully remove cookies to a wire rack to cool.

For Chocolate Glaze: Combine bittersweet chips, butter and corn syrup in a small bowl. Microwave for 30 seconds. Stir. Microwave for another 20-30 seconds if not melted. Let cool slightly. Pour chocolate into a small Ziploc freezer bag (don’t use a regular bag-it WILL burst). Poke a hole in the corner of the bag (a bamboo skewer makes a perfect sized hole). Drizzle chocolate over the cooled cookies. Cool until set.

To store: refrigerate or freeze cookies in individual layers; then store between layers of waxed paper in the refrigerator or freezer. They can also be stored at room temperature, but if you stack them, they will stick together.

Makes about 4 dozen cookies.

 

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TWELVE DAYS OF CHRISTMAS COOKIES RECAP:
DAY 1:
Swedish Peppar KaKar
DAY 2: Mint Oreo Cookies
DAY 3: Christmas Chocolate Chip Cookies
DAY 4: Cherry Nut Mudslides
DAY 5: Snickerdoodles
DAY 6: Raspberry Almond Linzer Cookies
DAY 7: Peanut Butter Kisses
DAY 8: Peppermint and Vanilla Butter Cookies
DAY 9: Chocolate Rolo and Andes Chocolate Mint Cookies
DAY 10: Russian Tea Cakes

 

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