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To make Raspberry Almond Thumbprint Cookies, gather these simple ingredients: - 1 cup unsalted butter, softened - 1/2 cup powdered sugar - 1 teaspoon almond extract - 2 cups all-purpose flour - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup whole almonds, toasted and finely chopped - 1/2 cup raspberry jam (preferably seedless) - Optional: Additional powdered sugar for dusting These ingredients create a soft and rich cookie base. The butter adds creaminess, while the powdered sugar gives a nice sweetness. Almond extract brings a warm flavor that pairs well with raspberry jam. The chopped almonds add a nice crunch. This cookie has a bit of salt, which balances the sweetness. Using seedless raspberry jam ensures a smooth filling. You can dust the finished cookies with powdered sugar for an extra sweet touch. With these ingredients ready, you are set to make a delightful treat! {{ingredient_image_1}} - Preheat the oven to 350°F (175°C). - Line a baking sheet with parchment paper. First, I beat the softened butter and powdered sugar in a large bowl. I mix them until they are light and fluffy. This takes about 3 to 5 minutes. Next, I add the almond extract and mix it in well. In another bowl, I whisk together the flour, baking powder, and salt. Then, I gradually add this dry mixture to the wet mix. I stir until just combined. Now, I fold in the finely chopped, toasted almonds. This adds a nice crunch. I scoop about 1 tablespoon of dough and roll it into a ball. I place these dough balls on the prepared baking sheet, leaving about 2 inches between each. Using my thumb, I make an indention in each dough ball to create a thumbprint. Then, I fill each thumbprint with about 1/2 teaspoon of raspberry jam. I ensure the jam does not overflow. I bake the cookies in the preheated oven for 12 to 15 minutes. I keep an eye on them until the edges are lightly golden. Once baked, I remove them from the oven and let them cool on the baking sheet for 5 minutes. After that, I transfer the cookies to a wire rack to cool completely. If I want, I dust them with more powdered sugar before serving. To make light and fluffy cookies, start with softened butter. Beat the butter and powdered sugar well. This step adds air, which is key for texture. Mix until the mixture looks pale and creamy. Avoid overbaking by setting a timer. Check the cookies at 12 minutes. The edges should be golden, but the centers will look soft. If they look too dark, they might be dry. To amp up the flavor, try adding a bit of vanilla extract along with almond extract. You can also mix in citrus zest for a fresh twist. Always use high-quality raspberry jam. Seedless jam works best for a smooth finish. Good jam will enhance your cookie's taste and make each bite special. Serve these cookies on a bright, decorative plate. This makes them pop. You can also arrange them with fresh raspberries or a sprig of mint. This adds color and freshness. For a fun touch, dust the cookies with powdered sugar right before serving. It gives a lovely, snowy look that makes them even more inviting. Pro Tips Chill the Dough: If the dough is too soft to handle, refrigerate it for 15-30 minutes before rolling to make it easier to work with. Use Quality Jam: For the best flavor, use high-quality raspberry jam or homemade jam if possible, ensuring a delightful burst of flavor in every bite. Toast Your Almonds: Toasting the almonds before chopping enhances their flavor and adds a delicious crunch to the cookies. Watch Baking Time: Keep an eye on the cookies while baking; they can go from perfectly golden to overbaked quickly, so set a timer! {{image_2}} You can easily switch up the flavor of Raspberry Almond Thumbprint Cookies. Try using different fruit jams. Strawberry, apricot, or even blueberry can add a new twist. Each jam brings its own taste. This keeps things fresh and exciting. You can also change the nuts. Instead of whole almonds, use walnuts or pecans. Chopped hazelnuts add a unique crunch too. Each nut gives a different texture and taste. Mix and match to find your favorite combination. For those who need gluten-free cookies, using alternative flours is key. Almond flour works well and keeps the nutty taste. You can also try oat flour or a gluten-free blend. Just remember to check the package for the right measurements. This helps maintain the cookie's texture and flavor. If you want to make vegan cookies, there are simple swaps. Instead of butter, use coconut oil or vegan butter. For the egg, you can use a flaxseed meal mix. Combine one tablespoon of flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. This mixture acts like an egg and binds the dough. Enjoy your tasty vegan treat without any fuss! To keep your raspberry almond thumbprint cookies fresh, store them in an airtight container. Place parchment paper between layers to avoid sticking. You can keep them at room temperature for up to a week. If you need to save them longer, freezing is a great option. To freeze, wrap each cookie in plastic wrap and place them in a freezer bag. They can last up to three months in the freezer. To enjoy your cookies warm, reheat them in the oven. Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet for about five minutes. This process restores their softness and makes the jam warm and gooey. When stored properly, these cookies last about one week at room temperature. If frozen, they can stay fresh for up to three months. Always label your containers with the date to keep track of freshness. Enjoying them while they are fresh will give you the best flavor and texture! Yes, you can use margarine. However, it may change the flavor and texture. Butter adds richness and a nice taste. Margarine can make cookies softer and less flavorful. If you choose margarine, pick a high-quality brand for the best results. If you have an almond allergy, you can use vanilla extract. It gives a sweet flavor, but it's not the same. You can also try hazelnut extract for a nutty twist. Just remember, these substitutes will change the cookie taste. You can tell the cookies are done by looking at the edges. They should be lightly golden. Also, gently touch the surface. If it feels firm but soft, it’s ready. Keep in mind, the cookies will continue to cook slightly after you take them out of the oven. Yes, you can make the dough ahead. After mixing, wrap it tightly in plastic wrap. You can store it in the fridge for up to three days. If you want to keep it longer, freeze it for up to a month. Just let it thaw in the fridge before baking. These cookies are easy to make and taste great. You learned about the main ingredients, step-by-step instructions, and helpful tips. Flavors can change with different jams or nuts. You can even make gluten-free or vegan versions. Store them right for lasting freshness. Enjoy your baking journey! These cookies will surely please family and friends. Get creative with flavors and presentations. Happy baking!

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

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 2 cup powdered sugar
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 2 teaspoon baking powder
  • 1 4 teaspoon salt
  • 1 2 cup whole almonds, toasted and finely chopped
  • 1 2 cup raspberry jam (preferably seedless)
  • optional additional powdered sugar for dusting

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy, about 3-5 minutes.
  • Add the almond extract to the butter mixture and mix until combined.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  • Fold in the finely chopped almonds until evenly distributed.
  • Using your hands, scoop about 1 tablespoon of dough and roll it into a ball. Place the dough ball on the prepared baking sheet, spacing them about 2 inches apart.
  • Using your thumb (or the back of a small measuring spoon), make an indention in the center of each dough ball to create a thumbprint.
  • Fill each thumbprint with about 1/2 teaspoon of raspberry jam, ensuring not to overflow.
  • Bake the cookies in the preheated oven for 12-15 minutes or until the edges are lightly golden.
  • Once baked, remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  • If desired, dust with additional powdered sugar before serving.

Notes

Arrange the cookies on a decorative plate and consider garnishing with fresh raspberries or a sprig of mint to enhance the appeal.
Keyword almond, cookies, dessert, raspberry