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To make Raspberry Almond Thumbprint Cookies, you will need the following ingredients: - 1 cup unsalted butter, softened - 1 cup powdered sugar - 1 large egg yolk - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1/2 cup almond flour - 1/4 teaspoon salt - 1/2 teaspoon almond extract - 3/4 cup raspberry jam - Sliced almonds for topping These ingredients create a rich, tender cookie with a delightful almond flavor. The butter adds creaminess, while the sugars provide sweetness. The egg yolk helps bind all the elements together. The mix of all-purpose flour and almond flour gives the cookies a unique texture. Almond flour makes them tender and adds a lovely nutty taste. The star of the show is the raspberry jam. It adds a burst of fruity flavor and a colorful touch. Sliced almonds on top bring a nice crunch and visual appeal. Gather these items before you start to make the process smooth. Each ingredient plays a key role in achieving the perfect thumbprint cookie. {{ingredient_image_1}} 1. Preheat oven and prepare baking sheet Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper. This step helps prevent sticking and makes cleanup easy. 2. Creaming together butter and sugar In a bowl, add 1 cup of softened unsalted butter and 1 cup of powdered sugar. Use a mixer to beat them together. Mix until the mixture is light and fluffy. This step adds air to your dough, making the cookies soft. 3. Adding wet ingredients to dry ingredients Next, add 1 large egg yolk, 1 teaspoon of vanilla extract, and 1/2 teaspoon of almond extract to the butter mixture. Stir until fully combined. In a separate bowl, whisk together 2 cups of all-purpose flour, 1/2 cup of almond flour, and 1/4 teaspoon of salt. Gradually mix this dry mix into the wet ingredients. Blend until a soft dough forms. 4. Forming dough balls and shaping thumbprints Scoop tablespoons of dough and roll them into balls. Place each ball about 2 inches apart on the prepared baking sheet. Use your thumb or the back of a spoon to make a small indentation in the center of each dough ball. This is where the jam will go. 5. Filling and decorating cookies Fill each indentation with raspberry jam. Be careful not to overfill, or the jam could spill while baking. Press a few sliced almonds around the edge of each thumbprint. This adds a nice crunch and a lovely look. 6. Baking and cooling process Bake the cookies for 12-15 minutes. Look for the edges to turn golden. Once done, remove them from the oven. Let the cookies cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely. Enjoy the sweet smell while they cool! Softened butter is key for great cookies. It helps mix well with sugar, creating a light and fluffy base. If your butter is cold, the dough will not blend smoothly. Leave it at room temperature for about 30 minutes before starting. A well-blended dough should feel soft but not sticky. You want it to hold its shape when rolled into balls. Mix the butter and sugar until creamy, then add your wet ingredients. Slowly blend in the flour mixtures until just combined. Over-mixing can make the cookies tough. Timing is crucial for the perfect bake. Set your oven to 350°F (175°C) and bake for 12-15 minutes. Watch for the edges to turn golden brown. If you bake too long, the cookies will dry out. Always cool them on a wire rack after baking. Feel free to switch up the jam. You can use other flavors like apricot or peach for a fun twist. Each jam gives a unique taste and color, making your cookies special. Adding spices can enhance the flavor. A pinch of cinnamon or nutmeg can add warmth. You can also try a splash of orange zest for a fresh, fruity kick. Each small change can turn your cookies into a new treat. Pro Tips Chill the Dough: For easier handling, consider chilling the dough for about 30 minutes before shaping. This helps prevent the cookies from spreading too much during baking. Use Quality Jam: Opt for high-quality raspberry jam for the best flavor. Homemade jam can elevate the taste of your cookies even further! Experiment with Nuts: While almond slices are traditional, feel free to experiment with other nuts like chopped hazelnuts or walnuts for a unique twist on texture and flavor. Storage Tips: Store cookies in an airtight container at room temperature for up to a week. For longer freshness, freeze them in a single layer, then transfer to a freezer-safe container. {{image_2}} You can make these cookies vegan with simple swaps. Use plant-based butter instead of dairy butter. For the egg yolk, try 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water. This mix acts like an egg. To keep the texture and flavor just right, pick a good plant-based butter. It should be creamy and easy to blend. This keeps your dough soft and tasty. You may also add a splash of almond milk if the dough feels too dry. If you want gluten-free cookies, choose the right flour. Almond flour works well. You can also use a gluten-free all-purpose flour mix. Both will keep the almond flavor while making the cookies soft. Adapting the recipe is easy. Just swap the all-purpose flour with your chosen gluten-free flour. Mix it in as you would with the original flour. This change won't affect the taste, and you get tasty cookies for everyone to enjoy. To keep your Raspberry Almond Thumbprint Cookies fresh, store them in an airtight container. This helps lock in moisture and flavor. Place parchment paper between layers to avoid sticking. Keep the container at room temperature, away from sunlight. If you want to store them for longer, freezing is a great option. Wrap each cookie in plastic wrap, then place them in a freezer bag. They will stay fresh for up to three months in the freezer. Thaw them at room temperature before enjoying. These delicious cookies can last about one week at room temperature. They may dry out after that. Check for signs of spoilage, like a hard texture or off smell. If you see mold or discoloration, it’s best to throw them away. Always prioritize freshness for the best taste! Can I use other flavors besides raspberry? Yes, you can use other flavors. Try strawberry, apricot, or blueberry jam. Each jam brings its own taste. Experiment to find your favorite! What can I substitute for almond flour? You can use regular flour or oat flour. If you need a nut-free option, try sunflower seed flour. Each option may change the taste and texture a bit. How do I know when the cookies are done baking? Look for golden edges. The center should feel set but soft. If the edges are brown, your cookies are done! Can I make the dough ahead of time? Absolutely! You can make the dough ahead and chill it. Just wrap it well and store it in the fridge for up to two days. This article covered a simple recipe for Raspberry Almond Thumbprint Cookies. You learned about the key ingredients, step-by-step instructions, and tips for the perfect texture. I also shared variations for vegan and gluten-free options to suit different diets. Proper storage will keep your cookies fresh longer. Use these tips to create delightful treats. Enjoy baking and tasting your delicious cookies!

Raspberry Almond Thumbprint Cookies

Delicious cookies with a raspberry jam filling and almond flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 2 almond flour
  • 1 4 teaspoon salt
  • 1 2 teaspoon almond extract
  • 3 4 cup raspberry jam
  • to taste sliced almonds for topping

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a bowl, cream together the softened butter and powdered sugar until light and fluffy.
  • Add the egg yolk, vanilla extract, and almond extract, mixing until fully combined.
  • In another bowl, whisk together the all-purpose flour, almond flour, and salt. Gradually add this dry mixture to the butter mixture, blending until a soft dough forms.
  • Scoop tablespoons of dough and roll them into balls, placing them about 2 inches apart on the prepared baking sheet.
  • Using your thumb or the back of a spoon, make a small indentation in the center of each dough ball.
  • Fill each indentation with raspberry jam, ensuring not to overfill.
  • Press a few sliced almonds around the edge of each thumbprint for added crunch and decoration.
  • Bake for 12-15 minutes, or until the edges start to turn golden. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Ensure not to overfill the jam in the cookies.
Keyword almond, cookies, raspberry