Description
Delight in these classic Raspberry Almond Thumbprint Cookies featuring a buttery almond-flavored dough filled with sweet raspberry jam. Perfectly tender with a crisp edge, they make a charming dessert or snack for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup butter, softened
- 2/3 cup sugar
- 1 teaspoon almond extract
- 2 cups all-purpose flour
Filling
- 1/2 cup raspberry jam
Instructions
- Preheat oven: Set your oven to 350°F (175°C) to prepare for baking the cookies at the correct temperature.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy, ensuring an even texture in the dough.
- Mix in almond extract and flour: Add the almond extract to the creamed mixture, then gradually incorporate the all-purpose flour, mixing until a soft dough forms.
- Form dough balls and create thumbprints: Roll the dough into uniform balls, about 1 inch in diameter, and gently press your thumb or a small spoon into the center of each to create a well for the jam.
- Fill with jam: Spoon raspberry jam into each thumbprint indent, being careful not to overfill to prevent spilling during baking.
- Bake cookies: Place the cookies on a baking sheet lined with parchment paper or a silicone mat, then bake in the preheated oven for 12 to 14 minutes, or until the edges turn lightly golden.
- Cool completely: Remove the cookies from the oven and let them cool thoroughly on a wire rack before storing to allow them to set properly.
Notes
- Be sure to cool the cookies completely before storing to maintain their texture and prevent sogginess.
- Use softened butter for easier creaming and a better cookie texture.
- Use a small spoon or your thumb to create uniform indentations for even jam distribution.
- Raspberry jam can be substituted with any preferred jam or preserves.
