Description
Raspberry Almond Thumbprint Cookies are delicate, buttery treats with a subtle almond flavor and a sweet raspberry jam center, creating a timeless and elegant dessert.
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- 1/4 cup sliced almonds (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Mix in the almond extract and vanilla extract until combined.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the butter mixture, stirring just until a soft dough forms.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets.
- Use your thumb or the back of a small spoon to press an indentation into the center of each dough ball.
- Fill each indentation with a small spoonful of raspberry jam.
- If using, gently press sliced almonds around the edges of each cookie.
- Bake for 12–14 minutes, until the edges are lightly golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Chill the dough for 30 minutes if it feels too soft to handle.
- Substitute raspberry jam with apricot or strawberry preserves if desired.
- Drizzle a simple almond glaze over cooled cookies for extra flavor.
- Roll dough balls in finely chopped almonds for added texture.
- Store in an airtight container at room temperature for up to 4 days.
- Freeze for up to 3 months and thaw at room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
