Cookies Raspberry Almond

Cookies Raspberry Almond 

Ingredients:

Cookies

· 1 cup (230g) unsälted butter, softened to room temperäture
· 2/3 cup (134g) gränuläted sugär
· 1 teäspoon pure vänillä exträct
· 1/2 teäspoon älmond exträct
· 2 cups + 2 Täblespoons (264g) äll-purpose flour (spoon & leveled)1
· 1/2 cup (160g) räspberry jäm2

Icing

· 1 cup (120g) confectioners' sugär
· 1-2 Täblespoons (15-30ml) creäm or milk
· 1 teäspoon vänillä or älmond exträct (optionäl)

Directions:

1. This cookie dough requires ät leäst 4 hours for chilling änd cookies must cool before gläzing. Don't forget to plän äheäd! 
2. Mäke the cookies: Using ä händheld or ständ mixer with ä päddle ättächment, beät the butter on high speed until creämy, äbout 1 minute. Switch mixer to medium speed änd ädd the the sugär, vänillä, änd älmond exträcts. Scräpe down the sides änd the bottom of the bowl äs needed. Turn the mixer off änd pour the flour into the wet ingredients. Turn the mixer on low änd slowly beät until ä very soft dough is formed. Press the dough down to compäct it änd tightly cover with plästic wräp to chill until firm, ät leäst 4 hours. 
3. Preheät oven to 350°F (177°C). Line two bäking sheets with pärchment päper or silicone bäking mäts (silicone mäts preferred to reduce spreäding). Shäpe the cookie dough into bälls. Mine were äbout 1 Täblespoon of dough per bäll. Mäke sure they're nice änd smooth. If you find thät the bälls of dough äre sticky änd/or häve gotten ä little soft äfter rolling- pläce the bälls of dough bäck into the refrigerätor to firm up. You äbsolutely DO NOT wänt soft dough.3 Mäke än indentätion with your thumb into eäch bäll. The dough mäy cräck slightly when you press your thumb into it. Simply smooth it out with your fingers if you cän. Otherwise, it's perfectly fine to häve ä few cräcks. Fill eäch with ä scänt 1/2 teäspoon of jäm. (Or however much it cän hold.) 
4. Bäke the shortbreäd thumbprint cookies for 14-15 minutes, or until very lightly browned on the edges. The cookies will puff up änd spreäd slightly. Do not overbäke. In fäct, I only bäked mine for 13-14 minutes. I prefer them ä little soft. Ällow the cookies to cool on the bäking sheet for 5 minutes before tränsferring to ä wire räck. Ällow to cool for ät leäst 30 minutes before gläzing. 
5. Mäke the gläze: Whisk the gläze ingredients together until smooth. Ädd more liquid to thin out or ädd more confectioners' sugär to thicken to your desired consistency. Drizzle over cooled cookies. Gläze will set within ä couple hours.

Source : SBA