Raspberry Almond Thumbprint Cookies

$- 1 cup unsalted butter, softened - 1 cup granulated sugar - 2 teaspoons almond extract - 2 cups all-purpose flour - ½ teaspoon salt - 1 cup ground almonds (or almond flour) - ½ cup raspberry jam - Sliced almonds for garnish Converting ingredients to metric is easy. Here’s a quick guide: - 1 cup butter = 227 grams - 1 cup sugar = 200 grams - 2 teaspoons almond extract = 10 milliliters - 2 cups flour = 240 grams - ½ teaspoon salt = 2.5 grams - 1 cup ground almonds = 100 grams - ½ cup raspberry jam = 160 grams For common allergens, you can make substitutions: - Use dairy-free butter for a vegan option. - Swap all-purpose flour with gluten-free flour for gluten-free cookies. - Replace almond extract with vanilla extract if needed. Using these tips helps you adjust the recipe to fit your needs. Enjoy making these delightful cookies! {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup easy. 2. In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar. Mix them until the mixture is light and fluffy. This step adds air into the dough. 3. Beat in 2 teaspoons of almond extract. This gives the cookies a rich almond flavor that pairs well with raspberry jam. 4. Gradually add 2 cups of all-purpose flour and ½ teaspoon of salt to the bowl. Mix until a soft dough forms. Be careful not to overmix, as this can make the cookies tough. 5. Fold in 1 cup of ground almonds. This adds texture and a nutty flavor to the cookies. Make sure it is evenly mixed throughout the dough. 6. Scoop out tablespoon-sized portions of dough. Roll them into balls and place them on the prepared baking sheet, leaving about 2 inches between each ball. 7. Use your thumb or the back of a small spoon to create an indentation in the center of each cookie. This is where the jam will go. 8. Fill each indentation with about ½ teaspoon of raspberry jam. Be generous, but don’t overfill! 9. Optional: Press a few sliced almonds around the edges of the cookies. This adds a nice touch and extra crunch. 10. Bake in the preheated oven for 12-15 minutes. Keep an eye on them and check for a light golden color around the edges. 11. Once done, remove the cookies from the oven. Let them cool on the baking sheet for a few minutes. Transfer them to a wire rack to cool completely. Enjoy your delightful treats! To get cookies that are light and fluffy, cream the butter and sugar well. Mix them until they look pale and fluffy. This step adds air to the dough. To stop cookies from spreading too much, chill the dough for at least 30 minutes. Cold dough will hold its shape better while baking. You can boost the flavor with a touch of lemon zest or a splash of vanilla extract. These small additions make a big impact. If you want to try different flavors, use other jams like apricot or blueberry. Each jam gives the cookies its own fun twist. For a pretty look, you can dust the cookies with powdered sugar after baking. This makes them pop on any plate. Serve your cookies on a colorful platter or a cake stand. This adds charm to your table and makes them look even more inviting. Pro Tips Chill the Dough: Refrigerating the cookie dough for 30 minutes can help prevent spreading, ensuring your cookies maintain their shape while baking. Use Quality Jam: Opt for a high-quality raspberry jam for the best flavor. Homemade jam works wonderfully too! Experiment with Nuts: Feel free to substitute ground almonds with other nuts like hazelnuts or walnuts for a different flavor profile. Storage Tips: Store cookies in an airtight container at room temperature for up to a week to keep them fresh. {{image_2}} You can make these cookies gluten-free easily. Use a gluten-free flour blend in place of all-purpose flour. Look for blends that work well in baking, like those with almond or rice flour. This change keeps the texture light and tasty. You may need to adjust the baking time slightly. Start checking at 10 minutes to avoid overbaking. Want to switch things up? You can use different nuts! Try ground walnuts or hazelnuts instead of ground almonds. Each nut adds its unique flavor. If you like nut butters, almond or cashew butter can also work. Just reduce the butter in the recipe a bit to balance the fat. Take advantage of seasonal fruits for your jam. In summer, try fresh strawberries or blueberries. In fall, pumpkin spice jam adds a fun twist. For holiday flair, garnish your cookies with festive sprinkles or edible glitter. These small changes make your cookies shine for any occasion! To keep your raspberry almond thumbprint cookies fresh, store them at room temperature. Place them in an airtight container. This helps to keep the cookies soft and tasty. Avoid leaving them out in the open. Moisture can make them soggy, and air can make them hard. You can freeze both the dough and the baked cookies. To freeze the dough, shape it into balls and place them on a baking sheet. Freeze the balls until firm, then transfer them to a freezer bag. This way, you can bake fresh cookies anytime. For baked cookies, let them cool completely. Then, place them in an airtight container or freezer bag. When you’re ready to enjoy them, thaw both options in the fridge overnight. For baked cookies, you can warm them in the oven for a few minutes. This helps restore their soft texture. These cookies stay fresh for about one week at room temperature. If you freeze them, they can last up to three months. Check for signs they have gone bad. If they smell off or look dry, it’s best to toss them. Keeping an eye on your cookies ensures you enjoy them at their best. Yes, you can use other jams. Here are some great options: - Strawberry jam - Apricot jam - Blueberry jam - Cherry jam These jams work well and add a new flavor. Feel free to mix it up! To keep your cookies soft, follow these tips: - Store them in an airtight container - Add a slice of bread to the container - Avoid overbaking your cookies These methods help keep your cookies fresh and chewy. To make vegan Raspberry Almond Thumbprint Cookies, try these swaps: - Use vegan butter instead of regular butter - Replace eggs with applesauce or flaxseed meal - Choose plant-based jam without added gelatin These changes keep the delicious flavor while making the cookies vegan-friendly. We explored a delicious cookie recipe that includes almond and raspberry flavors. I shared tips on measuring ingredients, baking, and storage. You can also try variations to suit your taste. Baking is fun and creative. Use these steps to make tasty treats. Adjust the recipe for your needs, and enjoy sharing these cookies with friends and family. Happy baking!$

Raspberry Almond Thumbprint Cookies

Delicious cookies with a raspberry jam filling and almond flavor.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Dessert

Cuisine American

Servings 24

Calories 100 kcal

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
2 teaspoons almond extract
2 cups all-purpose flour
0.5 teaspoon salt
1 cup ground almonds (or almond flour)
0.5 cup raspberry jam
as needed for garnish sliced almonds

Instructions

Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the almond extract until well combined.
Gradually add the flour and salt, mixing until a soft dough forms.
Fold in the ground almonds until evenly incorporated.
Scoop out tablespoon-sized portions of dough and roll them into balls.
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Using your thumb or the back of a small spoon, create an indentation in the center of each cookie.
Fill each indentation with about ½ teaspoon of raspberry jam.
Optional: Press a few sliced almonds around the edges of the cookies for garnish.
Bake in the preheated oven for 12-15 minutes or until the cookies are lightly golden around the edges.
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Optional: Garnish with sliced almonds for added texture.

Keyword almond, cookies, raspberry