Description
These Raspberry Almond Thumbprint Cookies boast a soft, buttery texture and a burst of tangy raspberry jam. Ideal for gatherings or cozy afternoons, they combine almond flavor with sweet raspberry for an irresistible treat that brings joy to any occasion.
Ingredients
Scale
- 1 cup unsalted butter (softened to room temperature)
- 3/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 1/2 tsp almond extract
- 1/4 tsp salt
- 2 cups all-purpose flour
- 1/2 cup raspberry jam
- 1 cup confectioners' sugar
- 2 tbsp heavy cream (or Half-and-Half, or Milk)
- 1/2 tsp optional almond or vanilla extract for icing
Instructions
- Beat softened butter on high speed until creamy.
- Gradually add sugar, vanilla extract, and almond extract and mix until combined.
- Add salt and sifted flour, mixing until a soft dough forms.
- Roll tablespoon-sized balls of dough and press your thumb into the center of each.
- Chill the dough for at least four hours to firm up.
- Preheat oven to 350°F (177°C) and prepare baking sheets.
- Fill indentations with raspberry jam.
- Bake for 13-15 minutes until edges are golden brown and cool on a wire rack.
- Whisk together confectioners' sugar and liquid to make icing.
- Drizzle icing over cooled cookies and let set.
Notes
For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking mix.
Cookies can be stored in an airtight container for up to two days at room temperature or refrigerated for a week.
Freeze cookie dough for up to three months for a convenient cookie option.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg