Description
Create charming Raspberry Almond Thumbprint Cookies. These easy holiday treats feature a buttery almond base and a bright raspberry jam center. They are perfect for sharing memories in your kitchen.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup finely ground almonds or almond flour
- 1/2 cup raspberry jam
- 1/4 cup sliced almonds (for topping, optional)
- Powdered sugar for dusting (optional)
Instructions
- Beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Mix in the vanilla extract and egg yolk until just combined.
- In a separate bowl, whisk together the flour, salt, and ground almonds.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour. Chilling helps prevent spreading.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll the chilled dough into small balls, about 1 inch in diameter.
- Place the dough balls on the prepared baking sheets, leaving 2 inches between them.
- Use your thumb or the back of a small measuring spoon to create a deep well or indentation in the center of each cookie.
- Spoon about 1/2 teaspoon of raspberry jam into each well. If using, press a few sliced almonds around the edge of the jam.
- Bake for 10 to 12 minutes, or until the edges are lightly golden brown. The centers should remain soft.
- Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
- For the best flavor and texture, make sure your butter is truly softened, not melted.
- If your dough feels too soft to roll after chilling, let it sit at room temperature for 5 minutes before handling.
- If you find the jam bubbling over during baking, you can add a tiny bit more dough around the edges of the well before baking.
- You can substitute the raspberry jam with other fruit preserves like apricot or strawberry.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Sweet Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg