Raspberry Almond Thumbprint Cookies: A Sweet Delight Awaits!
Raspberry Almond Thumbprint Cookies are delightful treats featuring a buttery almond cookie base filled with sweet raspberry jam, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon almond extract
- 1/2 cup raspberry jam
- 1/2 cup sliced almonds (for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the egg, vanilla extract, and almond extract, mixing until well combined.
- Gradually add the flour and salt, mixing until a dough forms.
- Roll the dough into small balls and place them on a baking sheet lined with parchment paper.
- Use your thumb to create an indentation in the center of each cookie.
- Fill each indentation with raspberry jam and sprinkle sliced almonds on top.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool on a wire rack before serving.
Notes
- For a different flavor, substitute raspberry jam with your favorite fruit jam.
- Store cookies in an airtight container for up to a week.
- These cookies can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg