Description
These Raspberry Almond Thumbprint Cookies are a delightful blend of almond flavor and sweet-tart raspberry jam. Simple to prepare and perfect for any gathering, these eye-catching treats provide a nostalgic taste of homemade goodness.
Ingredients
Scale
- 1 cup unsalted butter, softened (226g)
- 2/3 cup granulated sugar (133g)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 2 and 1/4 cups all-purpose flour (281g)
- 1/2 cup raspberry jam (160g)
- 1 cup confectioners’ sugar (120g)
- 1–2 tablespoons heavy cream or milk (15–30g/ml)
- Optional: 1/2 teaspoon pure vanilla or almond extract for icing
Instructions
- Preheat the oven to 350°F (177°C) and prepare baking sheets.
- Beat softened butter until creamy, then mix in sugar, vanilla, and almond extract.
- Gradually add salt and flour, mixing on low until combined.
- Shape dough into balls and press a thumb into the center of each to create an indentation.
- Chill the dough for at least 4 hours.
- Fill each cookie indentation with raspberry jam and bake for 13–15 minutes until edges are lightly browned.
- Cool on a wire rack before icing the cookies with a mixture of confectioners' sugar and cream.
Notes
Avoid overmixing the dough to keep cookies tender.
Experiment with different jams for a variety of flavors.
Store cookies in an airtight container for up to 2 days at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg