Raspberry Almond Thumbprint Cookies
Whenever you're looking for a delicate and delightful treat, these Raspberry Almond Thumbprint Cookies offer a buttery almond base filled with sweet raspberry jam, making them a perfect balance of flavor and texture.
Servings 35
Ingredients
- 2 cups + 2 tablespoon 300gr all-purpose flour*
- 1/4 teaspoon salt
- 1 cup 226gr unsalted butter, cold and then diced into 1 Tbsp pieces
- 2/3 cup 140gr granulated sugar
- 1/2 teaspoon almond extract
- 1/2 cup of seedless raspberry jam
Glaze (optional)
- 1 cup 124gr powdered sugar
- 1 teaspoon almond extract
- 2 – 4 teaspoon water
Instructions
For the cookies:
- Preheat the oven to 350°F (180°C) and whisk together the flour and salt in a mixing bowl. Set this mixture aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, blend the cold butter and sugar together until well combined; this may take a minute due to the butter’s temperature.
- Add the almond extract and gradually incorporate the flour mixture. The dough will take some time to come together, so be patient—it may seem dry and crumbly at first.
- Shape about 1 tablespoon of dough into 1-inch balls and place them on ungreased baking sheets, spacing them 2 inches apart.
- Use your thumb or forefinger to make a small indentation in each cookie, large enough to hold 1/4 to 1/2 teaspoon of jam. Fill each indentation with jam.
- Refrigerate the cookies for around 20 minutes, or freeze them for 10 minutes.
- Bake in the preheated oven for 20 minutes. Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
For the glaze:
- In a small mixing bowl, whisk together all the glaze ingredients, adding enough water to reach your desired consistency.
- Transfer the glaze into a sandwich-sized resealable bag. Cut a small tip from one corner of the bag to create a drizzle effect.
- Drizzle the glaze over the cooled cookies.
- Store the cookies in an airtight container at room temperature to keep them fresh.
Notes
- To measure flour accurately, scoop it with a measuring cup and then level it off using a butter knife. Avoid whisking or sifting the flour beforehand, and do not spoon it directly into the measuring cup.