Description
These Raspberry Almond Thumbprint Cookies boast a delightful blend of almond and raspberry flavors, making them ideal for snacks, parties, or cozy afternoons. With simple preparation and a charming look, they are irresistible treats for all cookie lovers.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 2 and 1/4 cups all-purpose flour
- 1/2 cup raspberry jam
- 1 cup confectioners' sugar
- 1–2 tablespoons heavy cream, half-and-half, or milk
- 1/2 teaspoon optional vanilla or almond extract
Instructions
- Beat butter until creamy, then add sugar, vanilla, and almond extracts until fluffy.
- Add salt and flour, mixing until a soft dough forms; adjust with flour if too sticky.
- Scoop and roll the dough into balls, imprint thumbprints, and chill for at least 4 hours.
- Preheat the oven to 350°F (177°C) and prepare baking sheets.
- Fill each cookie with raspberry jam and bake for 13-15 minutes until golden.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Whisk confectioners' sugar with heavy cream and drizzle over cooled cookies.
Notes
Cookies can be stored in an airtight container at room temperature for up to 2 days.
For longer freshness, refrigerate for a week or freeze for up to 3 months.
Experiment with different jams for unique flavors.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg