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- 1 cup unsalted butter, softened at room temperature - 1/2 cup powdered sugar - 1 teaspoon pure almond extract - 2 cups all-purpose flour - 1/2 teaspoon baking powder - 1/4 teaspoon fine sea salt - 1/2 cup whole almonds, toasted and finely chopped - 1/2 cup raspberry jam (seedless preferred) - Extra powdered sugar When making Raspberry Almond Thumbprint Cookies, choose high-quality butter. Look for unsalted butter for better control over salt levels. For the best flavor, use pure almond extract instead of imitation. It makes a big difference. When picking almonds, go for whole, raw nuts. Toast them lightly at home for a rich flavor. Finally, select a good-quality seedless raspberry jam. A smooth, thick jam will give you the best results. {{ingredient_image_2}} First, gather all your ingredients. You need unsalted butter, powdered sugar, and almond extract. You also need all-purpose flour, baking powder, sea salt, whole almonds, and raspberry jam. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This helps prevent sticking. In a bowl, mix the softened butter and powdered sugar together. Use an electric mixer to beat this until fluffy. This should take about 3-5 minutes. Next, add the almond extract to the fluffy mix. Stir until combined. In another bowl, whisk flour, baking powder, and sea salt. Gradually add this to the butter mixture. Mix gently; be careful not to overmix. Now, fold in chopped toasted almonds. Take about one tablespoon of dough and roll it into a ball. Place each ball on the baking sheet, leaving space between them. Use your thumb to make an indentation in each ball. Fill these with about 1/2 teaspoon of raspberry jam. Bake the cookies for 12-15 minutes. They are done when the edges are golden brown. Once baked, let the cookies cool on the baking sheet for 5 minutes. Then, move them to a wire rack to cool completely. If you want, dust the cookies with powdered sugar before serving. This adds a nice touch. For an extra pop, arrange them on a platter with fresh raspberries or mint. This makes your delicious cookies look even better. One common mistake is overmixing the dough. This can make your cookies tough. Mix just until everything comes together. Another mistake is not making the thumbprint deep enough. If you don’t, the jam will overflow. Be sure to press down firmly but gently. Lastly, avoid using too much jam. A little goes a long way, so stick to about 1/2 teaspoon per cookie. To keep your cookies round, space them well on the baking sheet. Aim for about 2 inches apart. This allows them to spread without merging. Use cold dough for shaping. If the dough warms up too much, it can lose its form while baking. Chilling the dough for 15-20 minutes before baking can help maintain their shape. Ovens can vary in heat. If you have a convection oven, reduce the cooking time by a couple of minutes. Start checking your cookies at 10 minutes. For older ovens, you may need to increase the time slightly. Always look for light golden edges as a sign of doneness. Using an oven thermometer can help you know if your oven runs hot or cold. Pro Tips Chill the Dough: For best results, chill the cookie dough for about 30 minutes before shaping. This helps the cookies hold their shape and prevents excessive spreading during baking. Use Quality Jam: Opt for a high-quality raspberry jam for a richer flavor. A seedless variety will provide a smoother finish and a more elegant presentation. Toast Almonds for Flavor: Toast the almonds in a dry skillet over medium heat until golden brown. This enhances their nutty flavor and adds depth to your cookies. Experiment with Fillings: While raspberry jam is delicious, feel free to experiment with other flavors like apricot or strawberry jam for a fun twist on this classic cookie. {{image_4}} If you want to change the flavor, use vanilla extract instead. This swap keeps the cookies sweet and tasty. You can also try hazelnut extract for a nutty twist. Each option changes the cookie's taste, making them fun to explore. Raspberry jam is classic, but you can use other flavors too. Strawberry jam adds a fruity sweetness. Blueberry jam brings a lovely color and flavor. Apricot jam works well for a light, fresh taste. Feel free to mix and match your favorite jams! To make these cookies gluten-free, use a mix of almond flour and gluten-free flour. This keeps the cookie texture nice. For a vegan version, swap the butter with coconut oil and use a flax egg. Mix one tablespoon of flaxseed meal with three tablespoons of water to replace one egg. These changes keep the cookies delicious while meeting your dietary needs! To keep your raspberry almond thumbprint cookies fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. Keep the container in a cool, dry place away from sunlight. This helps maintain their soft texture and rich flavor. Fresh cookies will last for up to one week. If you want to save some cookies for later, freezing is a great option. First, let the cookies cool completely. Then, arrange them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer the cookies into a freezer-safe bag, removing as much air as possible. Label the bag with the date. They can stay fresh for up to three months in the freezer. When you're ready to enjoy your cookies, reheating brings back their soft texture. Preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and warm them for about 5 to 7 minutes. This method warms them nicely without drying them out. You could also use a microwave for a quick fix. Heat one cookie for about 10-15 seconds. Enjoy your delicious treat warm! Yes, you can use other nuts. Try walnuts, pecans, or hazelnuts. Each nut adds a unique flavor. Just chop them finely like the almonds. Keep in mind that different nuts may change the taste a bit. Your cookies are done when the edges turn light golden brown. This usually takes 12-15 minutes. Check them at the 12-minute mark to avoid overbaking. If they look puffy but not brown, give them a few more minutes. No raspberry jam? No problem! You can use other fruit jams like strawberry or apricot. You can even use nut butter for a different twist. Just remember to keep the filling smooth and not too thick. Making thumbprint cookies is easy and fun. We explored the key ingredients and how to ensure they are of high quality. You learned step-by-step instructions, tips to avoid common mistakes, and some great variations. Remember to store your cookies right to keep them fresh. Enjoy your baking adventure! Thumbprint cookies can be a delightful treat for all. Trust the tips shared here for the best results. Happy baking!

Raspberry Almond Thumbprint Cookies

Delicious cookies with a buttery almond base and a sweet raspberry jam filling.
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 at room temperature
  • 0.5 cup powdered sugar, plus extra for dusting (optional)
  • 1 teaspoon pure almond extract
  • 2 cups all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon fine sea salt
  • 0.5 cup whole almonds, toasted and finely chopped
  • 0.5 cup raspberry jam (seedless preferred for a smooth texture)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • In a large mixing bowl, combine the softened butter and powdered sugar. Using an electric mixer, beat the mixture on medium speed for about 3-5 minutes, until it becomes light and fluffy in texture.
  • Add the almond extract to the fluffy butter mixture and mix well until fully incorporated.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, and sea salt until combined. Gradually add this dry mixture to the wet mixture, stirring gently until just combined; be careful not to overmix.
  • Gently fold in the finely chopped toasted almonds, ensuring they are evenly distributed throughout the cookie dough.
  • With your hands, take about 1 tablespoon of dough and roll it into a smooth ball. Place each dough ball on the prepared baking sheet, spacing them approximately 2 inches apart to allow for spreading during baking.
  • Create an indentation in the center of each dough ball using your thumb or the back of a small measuring spoon, forming a thumbprint.
  • Carefully fill each thumbprint with approximately 1/2 teaspoon of raspberry jam, being cautious not to overfill.
  • Bake the cookies in your preheated oven for 12-15 minutes, or until the edges are lightly golden brown.
  • Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Afterward, transfer them to a wire rack to cool completely.
  • If you wish, dust the cooled cookies with additional powdered sugar just before serving for an elegant touch.

Notes

Dust with powdered sugar before serving for an elegant touch.
Keyword almond, cookies, dessert, raspberry