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- 1 cup unsalted butter, softened at room temperature - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed firmly - 1 large egg, at room temperature - 1 teaspoon almond extract - 2 cups all-purpose flour, sifted - 1 teaspoon baking powder - 1/4 teaspoon fine salt - 1/2 cup raspberry jam - Sliced almonds - 1 cup = 8 fluid ounces - 1/2 cup = 4 fluid ounces - 1 teaspoon = 5 milliliters - 1/4 teaspoon = 1.25 milliliters If you need to change measurements, just multiply or divide. For example, if you want to make half the recipe, use 1/2 cup of butter and 1/4 cup of sugar. - Butter: You can use margarine if needed. - Granulated Sugar: Brown sugar works too, but it will change the taste. - Almond Extract: You can replace it with vanilla extract. - Raspberry Jam: Any jam can work, like strawberry or apricot. - Sliced Almonds: Chopped walnuts or pecans are good alternatives. These swaps can help you create the cookies even if you lack some items! {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step is crucial for even baking. While the oven warms up, line two baking sheets with parchment paper. This will stop the cookies from sticking. In a large mixing bowl, combine 1 cup of softened butter, 1/2 cup of granulated sugar, and 1/2 cup of packed brown sugar. Use an electric mixer or a sturdy wooden spoon to mix these until they are light and fluffy. This should take about 3-5 minutes. Then, add 1 large egg and 1 teaspoon of almond extract to the bowl. Mix everything until it is smooth and well combined. In another bowl, whisk together 2 cups of sifted all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of fine salt. This helps to mix the dry ingredients evenly and makes the cookies softer. Gradually add this dry mix to the wet mixture. Stir gently until a soft dough forms. Be careful not to overmix; just mix until combined. Now, scoop out portions of dough. Roll each into a ball, about 1 inch wide. Place these dough balls on the lined baking sheets, leaving space for them to spread. Use your thumb or a small spoon to press down in the center of each ball, making an indentation. This will hold the raspberry jam later. Next, fill each indentation with about 1/2 teaspoon of raspberry jam. Make sure the jam stays in the center. For a crunchy touch, gently press a few sliced almonds around the outer edge of each cookie. Put the baking sheets in your preheated oven. Bake for 12-15 minutes. You want to see golden edges, and the centers should look set but not browned too much. Once baked, take the cookies out and let them cool on the sheets for about 5 minutes. Then, move them to a wire rack to cool completely. Enjoy making these delightful treats! To get soft and chewy cookies, start with room-temperature butter. This makes it easy to cream with sugar. When mixing, aim for a light and fluffy texture. The dough should feel soft but not sticky. If your dough feels too dry, add a tiny bit of milk. This helps keep the cookies moist. Mix the dough just until you see no dry flour. Overmixing makes cookies tough. After adding the dry ingredients, stop mixing as soon as it comes together. Use a gentle hand to fold in the flour. This keeps your cookies light and airy. Watch your cookies closely as they bake. Set your timer for 12 minutes. Check for golden edges and set centers. If they look too soft, give them a minute or two more. Every oven is different, so trust your eyes. Let them cool for a few minutes on the sheet before moving them. This helps them firm up without breaking. Pro Tips Use Room Temperature Ingredients: Ensuring that your butter and egg are at room temperature helps create a smoother batter and contributes to a better texture in the finished cookie. Don’t Overmix the Dough: Once you add the dry ingredients, mix just until combined. Overmixing can lead to tough cookies due to gluten development. Experiment with Different Jams: While raspberry jam is delicious, feel free to try other flavors like apricot or strawberry for a unique twist on this classic recipe. Store Properly: To maintain freshness, store the cookies in an airtight container at room temperature. They will stay soft for several days! {{image_4}} You can switch up the jam for fun flavors. For example, try strawberry or apricot. Each jam gives a unique taste. If you want a tart kick, go for sour cherry jam. You can even use lemon curd for a zesty twist. Just remember to keep the filling thick enough to stay in the cookie. Sliced almonds are great, but many other nuts work well too. Chopped pecans or walnuts can add a rich flavor. You could also use hazelnuts for a nice crunch. If you want something different, try pistachios. They add color and a unique taste. Whatever you choose, make sure to press them gently into the dough. If you need gluten-free options, use almond flour instead of all-purpose flour. This makes a lovely, nutty flavor. You can also try a gluten-free baking mix. Just make sure it has xanthan gum for good texture. Adjust the amount of liquid slightly if using almond flour, as it absorbs more moisture. Enjoy these tasty options! To keep your raspberry almond thumbprint cookies fresh, store them in an airtight container. This helps maintain their softness and flavor. Place a piece of parchment paper between layers to prevent sticking. Keep the container at room temperature for up to one week. You can freeze these cookies for long-term storage. Allow them to cool completely before freezing. Wrap each cookie in plastic wrap and place them in a freezer bag. They can last in the freezer for up to three months. When ready to enjoy, simply thaw them at room temperature or warm them in the oven for a few minutes. Serve the cookies fresh for the best taste. Arrange them on a pretty plate and add some fresh raspberries for color. You can also dust them lightly with powdered sugar for a touch of elegance. These cookies pair well with tea or coffee, making them perfect for gatherings. Raspberry almond thumbprint cookies are sweet treats filled with raspberry jam. They have a soft, chewy texture and a rich almond flavor. The cookies have a small indentation in the center, which holds the jam. This design makes them both cute and tasty. The combination of almond extract and raspberry jam creates a delightful taste. Yes, you can make these cookies ahead of time. You can prepare the dough and chill it in the fridge for up to 3 days. This helps the flavors blend well. You can also bake the cookies and store them in an airtight container. They stay fresh for about a week at room temperature. To keep your cookies chewy, do not overmix the dough. Mix until just combined. Also, bake them until the edges are golden but the centers are soft. Let them cool on the baking sheet for a few minutes. This helps them set without getting too hard. You can use extra raspberry jam in many ways. Spread it on toast or pancakes for breakfast. Mix it into yogurt for a sweet snack. You can also use it to top ice cream or blend it into smoothies. The possibilities are endless! This blog post shared all you need to make raspberry almond thumbprint cookies. We covered the key ingredients, steps, handy tips, tasty variations, and storage methods. Remember to follow the mixing and baking tips for the best results. Feel free to get creative with flavors and substitutes. You now have the tools to enjoy these cookies fresh or stored. Happy baking!

Raspberry Almond Thumbprint Cookies

Delicious cookies with a raspberry jam filling and almond garnish.
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
  • 1 2 cup granulated sugar
  • 1 2 cup brown sugar, packed firmly
  • 1 large egg, at room temperature
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1 4 teaspoon fine salt
  • 1 2 cup raspberry jam
  • to taste sliced almonds

Instructions
 

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a large mixing bowl, cream together the softened butter, granulated sugar, and packed brown sugar until light and fluffy, about 3-5 minutes.
  • Add the egg and almond extract to the creamed mixture and beat until fully incorporated and smooth.
  • In another bowl, whisk together the sifted flour, baking powder, and fine salt until evenly mixed.
  • Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms.
  • Scoop out portions of dough and roll them into small balls, about 1 inch in diameter, and place them on the prepared baking sheets.
  • Press down in the center of each dough ball to create a small indentation.
  • Fill each indentation with approximately 1/2 teaspoon of raspberry jam.
  • Press a few sliced almonds around the outer edge of each cookie to adhere them to the dough.
  • Bake in the preheated oven for 12-15 minutes until the edges are golden and the centers are set.
  • Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

For an enticing finish, arrange the cookies aesthetically on a decorative serving plate. Consider dusting them lightly with powdered sugar for an elegant touch, and complement the dish with fresh raspberries alongside to add a vibrant pop of color.
Keyword almond, cookies, dessert, raspberry