Description
These Raspberry Almond Thumbprint Cookies offer a delightful blend of buttery almond and tart raspberry jam. They are simple to make and perfect for gatherings or a cozy treat at home.
Ingredients
Scale
- 1 cup (226g) unsalted butter, room temperature
- 2/3 cup (133g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 2 and 1/4 cups (281g) all-purpose flour
- 1/2 cup (160g) raspberry jam
- 1 cup (120g) confectioners’ sugar
- 1–2 tablespoons heavy cream, half-and-half, or milk
- 1/2 teaspoon optional vanilla or almond extract
Instructions
- Beat the unsalted butter until creamy and smooth, then mix in granulated sugar, vanilla and almond extracts.
- Add salt and flour gradually until a soft dough forms; adjust with more flour if necessary.
- Scoop and roll dough into balls, creating a thumbprint indentation in each.
- Chill the cookies for at least 4 hours to maintain shape while baking.
- Preheat oven to 350°F (177°C) and prepare baking sheets.
- Fill each thumbprint with raspberry jam and bake for 13-15 minutes until edges are golden.
- Cool cookies before glazing with a mixture of confectioners' sugar and cream.
Notes
Use dairy-free butter for a dairy-free version of the cookies.
Chilling the cookies is key to keeping them from spreading too much while baking.
Experiment with different fruit jams or preserves for unique flavors.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg