Linzer Thumbprint Cookies
Ingredients
- 2/3 cup butter softened
- 1/2 cup sugar
- 2 egg yolks
- 1 tsp vanilla
- 1 1/2 cups all-purpose flour
- 2/3 cup powdered sugar
- Raspberry preserves
- Toasted sliced almonds
Preparation Time: 40 minutes / Chilling Time: 1 hour
Baking Time: 10 minutes per batch at 375°F
Instructions
- In a large bowl, beat the softened butter with a mixer on medium for about 30 seconds.
- Add the sugar and beat until combined, scraping the sides of the bowl as needed.
- Beat in the egg yolks and vanilla until combined.
- Beat in the all-purpose flour.
- Cover the dough and chill for 1 hour or until it’s easy to handle.
- Preheat your oven to 375°F.
- Grease a cookie sheet.
- Shape the dough into 1-inch balls.
- Place the balls 1 inch apart on the prepared cookie sheet.
- Using your thumb, make an indentation in the center of each ball.
- Bake for 10 to 12 minutes or until the bottoms are light brown.
- If the cookie centers puff during baking, re-press the centers with the rounded side of a measuring teaspoon.
- Remove the cookies from the oven and let them cool.
- Place 2/3 cup powdered sugar in a large plastic bag.
- Add the cookies, a few at a time, and shake gently to coat.
- Fill each center with 1/2 tsp of raspberry preserves and top with toasted sliced almonds.