Description
These Raspberry Almond Thumbprint Cookies feature a delightful balance of buttery tenderness and fruity raspberry filling, perfect for any occasion. With simple ingredients and easy prep, they make a charming addition to your dessert table and evoke warm memories of childhood treats.
Ingredients
- Unsalted Butter
- Granulated Sugar
- Pure Vanilla Extract
- Almond Extract
- Salt
- All-Purpose Flour
- Raspberry Jam
- Confectioners’ Sugar
- Heavy Cream, Half-and-Half, or Milk
Instructions
- Beat softened butter until creamy, then add granulated sugar, vanilla, and almond extract until fluffy.
- Add salt and all-purpose flour, mixing on low until a soft dough forms.
- Form dough into balls and create thumbprint indents, then chill for at least four hours.
- Preheat oven to 350°F and arrange chilled dough on baking sheets; fill each indent with raspberry jam.
- Bake for 13-15 minutes until golden at the edges. Cool on racks.
- Whisk together confectioners’ sugar and cream for glaze. Drizzle over cooled cookies.
Notes
Ensure butter is softened but not melted for best texture.
Chill the dough to prevent cookies from spreading during baking.
Consider adding sliced almonds on top for extra flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg