Raspberry Almond Thumbprint Cookies

$- 1 cup unsalted butter, softened Butter gives these cookies a rich taste. It helps make them soft and chewy. - 1 cup granulated sugar Sugar adds sweetness. It also helps create that lovely golden color. - 1 large egg The egg binds all the ingredients. It helps the cookies rise and stay soft. - 1 teaspoon vanilla extract Vanilla adds a warm flavor. It enhances the sweetness of the cookies. - 2 cups all-purpose flour Flour gives the cookies structure. It supports all the other ingredients. - 1 cup almond flour Almond flour adds a nutty taste. It makes the cookies tender and unique. - 1/2 teaspoon salt Salt balances the sweetness. It brings out the flavors in each bite. - 1/4 teaspoon baking powder Baking powder helps the cookies rise. It makes them light and fluffy. - 1/2 cup raspberry jam (or any jam of your choice) Jam fills the thumbprint. It brings a burst of fruity flavor. - Sliced almonds for topping Almonds add crunch. They also enhance the almond flavor in the cookies. Each ingredient plays a key role. Together, they create a delightful treat that is full of flavor. {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). This ensures even baking. 2. Line two baking sheets with parchment paper. This helps prevent sticking. 3. In a mixing bowl, cream 1 cup of softened butter and 1 cup of granulated sugar. Mix until it looks light and fluffy. 4. Beat in 1 large egg and 1 teaspoon of vanilla extract. This adds moisture and flavor. 5. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 cup of almond flour, 1/2 teaspoon of salt, and 1/4 teaspoon of baking powder. This helps the cookies rise. 1. Use your hands to form small balls of dough. Each ball should be about 1 inch wide. 2. Place them on the baking sheets, leaving about 2 inches between each ball. This allows space for spreading. 3. With your thumb or the back of a small spoon, gently press down in the center of each ball. This makes the thumbprint. 4. Fill each thumbprint with about 1 teaspoon of raspberry jam. Be careful not to overfill. 5. Sprinkle sliced almonds on top of each cookie for a crunchy finish. 1. Bake the cookies in your preheated oven for 12-15 minutes. Watch for the edges to turn lightly golden. 2. To check if they are done, look for a slight firmness when you touch them. 3. Allow the cookies to cool on the baking sheets for 5 minutes. This helps them set before moving. 4. After that, transfer them to wire racks to cool completely. This keeps the bottoms from getting soggy. To make these cookies fluffy, cream the butter and sugar well. This step helps add air and creates a light texture. Beat until the mix looks pale and fluffy. For the jam filling, use a thick consistency. This helps the jam hold its shape in the cookie. If it's too runny, it may spill over. Look for raspberry jam that is thick and spreadable. To ensure even baking, spread your cookies on the baking sheets with space. This way, heat can move around them. Bake two sheets at once, but rotate them halfway through for even cooking. Let the cookies cool on the sheets for five minutes before moving them. This keeps them from breaking. Use a wire rack to cool the cookies completely, which helps keep them crisp. If you need a butter alternative, use coconut oil or vegan butter. Both work well and give a nice flavor. For sugar, you can use brown sugar or a sugar substitute. If you want to make these cookies gluten-free, swap all-purpose flour with a gluten-free blend. Check the blend for best results. Use almond flour for a nutty taste, which fits perfectly in this recipe. Pro Tips Chill the Dough: Refrigerating the dough for 30 minutes before baking will help the cookies retain their shape and prevent spreading. Use Fresh Jam: For the best flavor, opt for high-quality, fresh raspberry jam or homemade jam if possible. Experiment with Flavors: Feel free to substitute the raspberry jam with other flavors like apricot, strawberry, or even chocolate for a unique twist. Storage Tips: Store the cookies in an airtight container at room temperature for up to a week to keep them fresh. {{image_2}} You can switch up the jam in these cookies. Try strawberry, apricot, or even blueberry. Each fruit adds its own unique taste. The nutty flavor of almond pairs well with many jams. You can also try different nuts on top. Chopped walnuts or pecans bring a new crunch. You might even sprinkle some coconut for a tropical twist. If you need to make these cookies gluten-free, use a gluten-free flour blend. Be sure to check that your jam is gluten-free too. For a vegan version, swap the butter for coconut oil or vegan butter. Use a flax egg instead of a regular egg. This keeps all the flavors while making it suitable for different diets. These cookies are great for decorating. During the holidays, add festive sprinkles or colored sugar. You can also use seasonal fruits. In summer, fresh raspberries can be used for a fresh burst. In fall, try apple or pumpkin spice jams for a cozy flavor. Making these small changes keeps the recipe exciting all year long! To store your Raspberry Almond Thumbprint Cookies at room temperature, place them in an airtight container. This helps keep them soft and tasty. Store them in a cool, dry place. You can use parchment paper between layers to prevent sticking. This small step really helps keep your cookies fresh. For long-term storage, freezing is a great option. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet and freeze for about one hour. After that, transfer them to a freezer bag or container. Make sure to remove as much air as possible. When you want to enjoy them, simply take out the cookies and let them thaw at room temperature. These cookies can last about one week at room temperature. If you store them in the freezer, they can stay good for up to three months. Look for signs of spoilage like a change in smell or texture. If they feel hard or crumbly, it’s time to toss them. Enjoy your cookies while they are fresh and delicious! To store Raspberry Almond Thumbprint Cookies, place them in an airtight container. Keep them at room temperature for up to one week. If you want to keep them longer, you can freeze them. Just layer the cookies with parchment paper to avoid sticking. They stay fresh in the freezer for up to three months. Yes, you can. Try using apricot, strawberry, or blueberry jam. Each jam adds a unique flavor. You could even mix different jams for fun. Just ensure the consistency is similar to raspberry jam for the best results. To make gluten-free Raspberry Almond Thumbprint Cookies, swap all-purpose flour with a gluten-free blend. Look for a blend that includes xanthan gum for best results. Almond flour is already gluten-free, so keep that in your recipe. This way, you still enjoy all the delicious flavors without gluten. Raspberry Almond Thumbprint Cookies are a delicious treat made from simple ingredients. We explored each ingredient's role, detailed easy preparation steps, and shared tips for perfecting texture and flavor. You can also personalize your cookies with variations and learn how to store them properly. Enjoy experimenting with different jams and flavors. Baking these cookies brings joy and warmth, so don't hesitate to share them with family and friends. Happy baking!$

Raspberry Almond Thumbprint Cookies

Delicious cookies with a raspberry jam filling and almond topping.

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
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup almond flour
0.5 teaspoon salt
0.25 teaspoon baking powder
0.5 cup raspberry jam
to taste sliced almonds for topping

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together all-purpose flour, almond flour, salt, and baking powder.
Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Use your hands to form small balls (about 1 inch in diameter) from the dough and arrange them on the prepared baking sheets, spacing them about 2 inches apart.
With your thumb or the back of a small spoon, gently press down in the center of each dough ball to create an indentation.
Fill each thumbprint with raspberry jam, making sure not to overfill.
Sprinkle sliced almonds over the top of each cookie for added texture and flavor.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Allow cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Notes

Make sure not to overfill the thumbprints with jam.

Keyword almond, cookies, raspberry, thumbprint