Raspberry Almond Thumbprint Cookies

Raspberry Almond Thumbprint Cookies

These Raspberry Almond Thumbprint Cookies are delicious and they definitely need to find a place on your dinner treat!

Servings: 36 cookies
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: Thumbprint Cookies
Calories: 117 kcal
Author: Jaclyn from cooking classy

Ingredients

2 cups + 2 Tbsp (300g) all-purpose flour*
1/4 tsp salt
1 cup (226g) unsalted butter, cold and then diced into 1 Tbsp pieces
2/3 cup (140g) granulated sugar
1/2 tsp almond extract
1/2 cup seedless raspberry jam
Glaze (optional)
1 cup (124g) powdered sugar
1 tsp almond extract
2 – 4 tsp water

Instructions

For the cookies:

1. Preheat oven to 350°F (180°C), Then In a mixing bowl whisk together flour and salt, and set aside.

2. In the bowl of an electric stand mixer fitted with the paddle attachment, mix together butter and sugar until combined (it will take a minute since the butter is cold).

3. Mix in almond extract then add in flour blend until mixture comes together (it will take a bit of mixing since the butter is cold, then be patient, it will seem really dry and crumbly at first).

4. Shape dough into 1-inch balls, for about 1 Tbsp each, and place 2-inches apart on ungreased baking sheets.

5. Make a small indentation with thumb or forefinger in each cookie (large enough to fit 1/4 – 1/2 tsp of jam). Fill each with 1/4 – 1/2 tsp jam.

6. Chill in refrigerator for about 20 minutes (or freezer for about 10 minutes).

7. Bake in preheated oven 18 minutes.

8. Cool several minutes on baking sheet, And transfer to a wire rack to cool.

For the glaze:

1. Whisk all glaze ingredients together in a small mixing bowl, And adding enough water to reach desired consistency.

2. Pour or spoon mixture into a sandwich size resealable bag, And cut a small tip from one corner and drizzle over cool cookies.

3. Let sit at room temperature and store in an airtight container.

Recipe Notes
*To measure flour scoop with measuring cup then level with a butter knife. Do not whisk or sift first and do not spoon into the measuring cup.

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