Description
Indulge in the delightful combination of buttery almond cookies and tart raspberry jam with these Almond-Raspberry Thumbprint Cookies. Perfectly crunchy on the outside and soft on the inside, these cookies are not only visually appealing but also fill your kitchen with an irresistible aroma. Whether for a festive gathering or a cozy family night, these charming treats promise to be a hit!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 tsp almond extract
- 1/4 cup raspberry jam
- 1 egg yolk
Instructions
- 1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- 2. In a bowl, whisk together flour and sugar. Set aside.
- 3. In another bowl, cream the softened butter until smooth. Gradually add the flour mixture, then mix in almond extract and egg yolk until well combined.
- 4. Roll dough into tablespoon-sized balls and place them on the baking sheets, spacing them about two inches apart. Use your thumb to create indentations in each cookie.
- 5. Fill each indentation with raspberry jam without overfilling.
- 6. Bake for 10-12 minutes or until lightly golden around the edges. Let cool for a few minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (20g)
- Calories: 99
- Sugar: 6g
- Sodium: 25mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 16mg