Raspberry Almond Thumbprint Cookies

$To make these delightful cookies, you will need: - 1 cup unsalted butter, softened - 3/4 cup powdered sugar - 1 teaspoon almond extract - 2 cups all-purpose flour - 1/2 teaspoon salt - 1/2 cup finely chopped almonds (for garnish) - 1/2 cup raspberry jam (or your favorite fruit jam) Each of these ingredients plays a key role. The butter gives a rich flavor and a soft texture. Powdered sugar helps create a sweet and melt-in-your-mouth feel. Almond extract adds a warm, nutty taste that pairs perfectly with raspberry. If you want to mix things up, you can try these options: - Swap raspberry jam for strawberry or apricot jam for a different flavor. - Use chopped walnuts or pecans instead of almonds for a unique crunch. - For a nut-free version, skip the nuts altogether or use seeds. These changes can add new twists to your cookies while keeping them delicious. You will need a few basic tools: - Mixing bowl - Electric mixer or whisk - Baking sheet - Parchment paper - Measuring cups and spoons - Tablespoon for rolling dough - Wire rack for cooling These simple tools will help you create perfect cookies every time. Having everything ready makes the process smooth and fun. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper. This step helps the cookies not stick. In a mixing bowl, beat 1 cup of softened butter and 3/4 cup of powdered sugar together. Mix until light and creamy. Then, add 1 teaspoon of almond extract and blend until smooth. Next, slowly add 2 cups of all-purpose flour and 1/2 teaspoon of salt. Stir the mixture until a soft dough forms. Make sure that everything is well combined. Your dough should feel smooth and easy to handle. Take a tablespoon of dough and roll it into a ball. Place these balls on your baking sheet, leaving about 2 inches between them. Use your thumb or the back of a teaspoon to press down in the center of each ball. This creates a small well for the jam. Now, fill each well with about 1/2 teaspoon of raspberry jam. You can use any fruit jam you like, but raspberry adds a nice tartness. For added crunch and flavor, roll the edges of each cookie in 1/2 cup of finely chopped almonds. Bake your cookies in the preheated oven for 12 to 15 minutes. Look for lightly golden edges as a sign they are done. Once baked, take the cookies out of the oven. Let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delicious raspberry almond thumbprint cookies! To get the best texture for your cookies, use softened butter. Softened butter blends well with sugar, creating a light dough. Beat the butter and powdered sugar until creamy. This method adds air and makes cookies soft. Next, do not overmix the flour. Mix just until combined. Overmixing makes cookies tough. When you roll the dough into balls, keep them about two inches apart. This space allows them to spread and rise evenly. After baking, let the cookies cool on a wire rack. Once cool, store them in an airtight container. This keeps them fresh and soft. If you want to keep them longer, freeze them. Place them in a freezer-safe bag. They can last for up to three months in the freezer. These cookies are great for any occasion. Serve them with tea or coffee for a delightful treat. For a fun twist, pair them with a scoop of vanilla ice cream. You can also dress them up with a drizzle of chocolate on top. This adds a rich flavor that pairs well with raspberry and almond. Pro Tips Chill the Dough: Refrigerating the dough for at least 30 minutes before baking can help the cookies maintain their shape and create a more tender texture. Jam Alternatives: Feel free to experiment with different fruit jams such as apricot, blueberry, or even chocolate ganache for a unique twist on these cookies. Nut Variations: If you're not a fan of almonds, try using finely chopped walnuts or pecans for a different flavor that pairs wonderfully with the jam. Storage Tips: Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer-lasting freshness. {{image_2}} You can switch out raspberry jam for other jams. Try strawberry, apricot, or blueberry. Each jam brings unique flavors. You can even use lemon curd for a zesty twist. Just choose your favorite fruit spread. Fill the cookies as you normally would. Each choice will change the taste in a fun way. Almonds add a nice crunch to these cookies. However, you can use other nuts too. Try chopped walnuts, pecans, or hazelnuts. Each nut will give a different flavor and texture. Just make sure to chop them finely. Roll the cookie edges in your chosen nut before baking. It adds extra taste and looks great too. You can make these cookies vegan with a few easy swaps. Use vegan butter instead of regular butter. Replace powdered sugar with a plant-based option. To make them gluten-free, use a gluten-free flour blend. This way, everyone can enjoy these delicious treats. Just follow the same steps in the recipe. To keep your Raspberry Almond Thumbprint Cookies fresh, store them in an airtight container. This helps prevent them from drying out. Place parchment paper between layers to avoid sticking. You can keep them at room temperature for up to a week. If you want them to last longer, consider freezing them. To freeze your cookies, first let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer the cookies to a freezer-safe bag. Remove as much air as you can to prevent freezer burn. You can freeze these cookies for up to three months. Raspberry Almond Thumbprint Cookies stay fresh for about one week at room temperature. In the freezer, they last up to three months. For the best taste and texture, eat them within two months. Always check for any signs of spoilage before enjoying your cookies. Yes, you can use many types of jam for thumbprint cookies. Raspberry jam is a classic choice. However, you can swap it for strawberry, apricot, or even peach jam. Each jam adds its own unique flavor. Just make sure the jam is thick enough to hold its shape. To make your cookies softer or chewier, you have a few options. First, try adding an extra tablespoon of butter. This will help keep the cookies moist. You can also try baking them for a shorter time. Remove the cookies when they are just lightly golden. Lastly, store them in an airtight container to maintain their softness. Yes, you can easily make a larger batch of these cookies. Simply double or triple the ingredients. Make sure you have enough baking sheets for all the cookies. Keep an eye on the baking time, as larger batches may need a bit more time in the oven. Enjoy sharing these treats! Raspberry almond thumbprint cookies are fun and easy to make. We covered the key ingredients, tools, and step-by-step instructions to ensure you succeed. I shared tips for perfecting texture, storage, and serving ideas. You also learned about delicious variations and how to keep your cookies fresh. Remember, you can get creative with flavors and textures. Enjoy making these treats for yourself or to share. Happy baking!$

Raspberry Almond Thumbprint Cookies

Delicious cookies with a raspberry jam filling and almond garnish.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Dessert

Cuisine American

Servings 24

Calories 100 kcal

Ingredients

1 cup unsalted butter, softened
3.75 cup powdered sugar
1 teaspoon almond extract
2 cups all-purpose flour
0.5 teaspoon salt
0.5 cup finely chopped almonds (for garnish)
0.5 cup raspberry jam (or your favorite fruit jam)

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, beat the softened butter and powdered sugar together until light and creamy.
Add in the almond extract and mix until combined.
Gradually add the all-purpose flour and salt, mixing until a dough forms.
Take a tablespoon of dough and roll it into a ball. Place the balls on the prepared baking sheet, leaving about 2 inches between each cookie.
Use your thumb or the back of a teaspoon to make an indentation in the center of each cookie ball.
Fill each indentation with about 1/2 teaspoon of raspberry jam.
Roll the edges of each cookie into the finely chopped almonds for added texture and flavor.
Bake for 12-15 minutes, or until the edges are lightly golden.
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Allow cookies to cool completely before storing.

Keyword almond, cookies, dessert, raspberry