Raspberry Almond Thumbprint Cookies
Indulge in these delightful Raspberry Almond Thumbprint Cookies that combine buttery sweetness with a tart raspberry jam filling, perfect for any occasion.
Servings: 24 cookies
Calories: 150kcal
Ingredients
Cookie Base Ingredients
- 1 cup unsalted butter, softened Using unsalted butter allows control over saltiness.
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon almond extract Use carefully as it is potent.
Filling and Topping
- 1/2 cup raspberry jam Can substitute with other jams like strawberry.
- 1/4 cup sliced almonds Optional for topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Incorporate the egg, vanilla extract, and almond extract, and beat until well combined.
- Gradually add the all-purpose flour and salt to the butter mixture, mixing until a soft dough forms.
- Scoop out portions of dough using a tablespoon or cookie scoop, rolling them into balls about 1 inch in diameter.
- Place the dough balls on the prepared baking sheet, spacing them apart.
- Press gently into the center of each cookie ball to create a small indentation.
- Fill each indentation generously with raspberry jam, being careful not to overflow.
Baking
- Bake in the oven for 12-15 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.
- Sprinkle sliced almonds around the jam filling while still warm, if desired.
Notes
Store leftover cookies in an airtight container at room temperature for up to 5 days or refrigerate for up to 10 days. To reheat, warm in a preheated oven at 300°F for 5-7 minutes.