One of the things I love most about what I do for Immaculate Baking is I get a front row seat to spectacular culinary transformations that happen on a daily basis. (And then I get to taste them!) In the first few weeks on the job, I remember thinking, there’s got to be an exhaustive list of how many different things you can do to dough. I mean seriously, there can only be so many ways to stretch it, roll it, shape it, at some point, we’re going to run out of things to make! Oh, how naive I was…
While it’s always exciting to see what other elaborate creations we can come up with, sometimes the simplest food ideas are always the best. Take thumbprint cookies for example, it’s probably not as much a transformation for the cookie dough than say, a cheesecake bar or some sort of cookie tart, but it certainly is one of those classics that holds a very special place when it comes to holiday desserts. The fact that we recently came out with a new Coconut Macaroon Cookie Dough variety certainly helps in our cause of adding just a little bit more pazazz to a good-old-regular cookie! So here’s to hoping that you’ll be able to find our Coconut Macaroons in stores near you, so you can bake up these Raspberry Macaroon Thumbprint cookies and maybe even make it a new holiday tradition 🙂
You Will Need:
- 1 package Immaculate Baking Co. ® refrigerated coconut macaroon cookies
- 1/4 cup seedless raspberry jam
- 1/2 cup powdered sugar
- 1/4 teaspoon almond extract
- 2 to 3 teaspoons milk
Here’s How to Get the Dough Rolling:
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
- Divide each cookie dough piece in half. Shape each into a ball, and place 2 inches apart on cookie sheets. Using thumb or handle of wooden spoon, make indentation in center of each ball. Spoon generous 1/4 teaspoon jam into each indentation.
- Bake 6 to 8 minutes or until edges just begin to brown. Cool 5 minutes; remove from cookie sheet to cooling rack.
- In small bowl, mix icing ingredients. Drizzle over cooled cookies.
1 Cookie: Calories 90 (Calories from Fat 35); Total Fat 4g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 15mg; Sodium 30mg; Total Carbohydrate 13g (Dietary Fiber 1g, Sugars 4g); Protein 1g
% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%
Exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 1/2 Fat
Carbohydrate Choices: 1
- Strawberry or apricot jam can be substituted for the raspberry jam.
- Make sure the icing is dry before storing the cookies.