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To make Raspberry Almond Thumbprint Cookies, gather these ingredients: - 1 cup unsalted butter, softened to room temperature - 1 cup granulated sugar - 2 teaspoons pure almond extract - 2 cups all-purpose flour - ½ teaspoon fine sea salt - 1 cup ground almonds (or almond flour) - ½ cup raspberry jam (preferably with whole fruit pieces) - Sliced almonds for garnish You will need a few simple tools: - Large mixing bowl - Electric mixer - Baking sheet - Parchment paper - Measuring cups and spoons - Spatula - Wire rack When picking your ingredients, here are some tips: - Butter: Use unsalted butter for better control of salt levels. - Almond Extract: Choose pure almond extract for the best flavor. - Flour: All-purpose flour works best for texture. - Raspberry Jam: Look for jam with pieces of fruit for more texture. - Ground Almonds: Freshly ground almonds provide the best taste. These choices ensure your cookies taste great and have the right texture. Enjoy making these delightful treats! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step ensures even baking. While it heats, line a baking sheet with parchment paper. This keeps the cookies from sticking and makes cleanup easy. In a large bowl, cream together 1 cup of softened butter and 1 cup of granulated sugar. Use an electric mixer for about 3-4 minutes until it looks light and fluffy. Next, add 2 teaspoons of pure almond extract and mix it in well. Now, sift in 2 cups of all-purpose flour and ½ teaspoon of fine sea salt. Mix on low speed until a soft dough forms. Finally, fold in 1 cup of ground almonds gently. This adds a nice nutty flavor and texture. Grab a tablespoon and scoop out some dough. Roll it into a smooth ball, about 1 inch wide. Place the dough balls on your prepared baking sheet, leaving 2 inches of space between each one. Now, use your thumb to press into the center of each ball, making a deep indentation. Spoon about ½ teaspoon of raspberry jam into each one. The jam will melt and create a sweet surprise inside. Put the baking sheet in the oven and bake for 12-15 minutes. You want them to be lightly golden at the edges but still soft in the center. When they’re done, take them out and let them cool on the baking sheet for 5 minutes. After that, transfer the cookies to a wire rack to cool completely. Enjoy the sweet aroma as they cool! For the best raspberry almond thumbprint cookies, follow these steps: - Use room temperature butter. It mixes better with sugar. - Cream well. Mix butter and sugar until light and fluffy. - Sift the flour. This helps remove lumps and adds air. - Chill the dough. If it feels too soft, chill for 10 minutes. Many bakers make these mistakes: - Overmixing the dough. This can lead to tough cookies. - Skipping the jam. The jam adds flavor and moisture. - Not spacing cookies. They need room to spread while baking. - Baking too long. Pull them out when they are lightly golden. To get that perfect cookie texture, keep these tips in mind: - Soft dough is key. It should be sticky but manageable. - Don’t press too hard. When making the thumbprint, a gentle press works best. - Use a timer. Keep an eye on the cookies to avoid overbaking. - Let them cool. This helps set the shape and texture. Pro Tips Chill the Dough: For even better texture and flavor, chill the dough for about 30 minutes before baking. This helps the cookies maintain their shape and enhances their overall taste. Use Quality Jam: Opt for high-quality raspberry jam with whole fruit pieces for a more robust flavor and texture. This will elevate the taste of your thumbprint cookies. Don’t Overbake: Keep an eye on the cookies while baking. They should be lightly golden around the edges and still soft in the center. Overbaking can lead to dry cookies. Experiment with Fillings: While raspberry jam is delicious, feel free to experiment with other fruit jams or even chocolate ganache for a unique twist on these thumbprint cookies. {{image_4}} You can change the jam for different tastes. Instead of raspberry jam, try strawberry, apricot, or even peach. Each jam gives a unique flavor that makes the cookies fun. You can also mix jams. A raspberry-strawberry blend adds depth and excitement. Experiment with your favorite flavors, and find what brings you joy. If you need gluten-free cookies, switch the all-purpose flour. Use a gluten-free 1:1 baking mix. Make sure the mix contains xanthan gum for the best texture. You can also use almond flour alone. This gives the cookies a nutty taste and a delightful crunch. Always check labels to ensure your ingredients are truly gluten-free. Adding toppings can make your cookies even prettier. Try a chocolate drizzle on top for a rich flavor. Melt dark or white chocolate, then drizzle it over the cooled cookies. You can also sprinkle more sliced almonds on top for extra crunch. These little touches make your cookies stand out and taste amazing. To store your raspberry almond thumbprint cookies, let them cool completely. Place them in an airtight container. You can layer the cookies with parchment paper to prevent sticking. Keep the container in a cool, dry place. Your cookies will stay fresh for about a week this way. If you want to save some cookies for later, freezing is a great option. First, let the cookies cool fully. Next, place them on a baking sheet in a single layer. Freeze them for about an hour until firm. After that, transfer the cookies to a freezer-safe bag or container. They can last up to three months in the freezer. Thaw them at room temperature when you are ready to enjoy them. For the best taste and texture, eat your cookies within a week if stored at room temperature. If you freeze them, they will taste great for months. Check for any signs of freezer burn before eating. If you see any, it’s best to discard those cookies. Enjoying them fresh keeps their flavor and crunch! Yes, you can use other nuts! Try walnuts, pecans, or hazelnuts. Just make sure to chop them finely. The taste will change a bit, but it can still be delicious. Each nut brings its own flavor to the cookies. You can make these cookies vegan! Replace the unsalted butter with vegan butter. Use a plant-based egg substitute, like flaxseed meal mixed with water. This keeps the dough together and adds moisture. The cookies will still taste great! To make thicker cookies, add more flour. Start with an extra quarter cup. For thinner cookies, reduce the flour by a quarter cup. Remember, the dough should be soft but not sticky. Adjust slowly for the perfect shape. You can swap raspberry jam for other fruit jams. Try strawberry, apricot, or even blueberry. Each will give your cookies a new twist. If you love chocolate, use chocolate spread for a richer taste! To make great cookies, start with the right ingredients. Use the best tools and follow the steps to mix, shape, and bake. Avoid common mistakes to ensure perfect results. Try different flavors and toppings for fun variations. Store your cookies properly, and they will last longer. Whether you want chewy or thick cookies, you now have the know-how. Keep experimenting and enjoy tasty treats!

Raspberry Almond Thumbprint Cookies

Delicious cookies with a raspberry jam center 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 to room temperature
  • 1 cup granulated sugar
  • 2 teaspoons pure almond extract
  • 2 cups all-purpose flour
  • 0.5 teaspoon fine sea salt
  • 1 cup ground almonds (or almond flour)
  • 0.5 cup raspberry jam (preferably with whole fruit pieces)
  • to taste sliced almonds for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
  • In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color (about 3-4 minutes).
  • Add the pure almond extract to the butter-sugar mixture, mixing until fully combined and aromatic.
  • Gradually sift in the all-purpose flour and fine sea salt, mixing on low speed until a soft and slightly sticky dough forms.
  • Gently fold in the ground almonds (or almond flour) with a spatula, ensuring they are evenly distributed throughout the dough without over-mixing.
  • Using a tablespoon measure, scoop out portions of dough and roll each portion into smooth balls, approximately 1 inch in diameter.
  • Arrange the dough balls on the prepared baking sheet, leaving about 2 inches of space between each to allow for spreading during baking.
  • With your thumb or the back of a small spoon, gently press into the center of each dough ball to create a deep indentation.
  • Spoon about ½ teaspoon of raspberry jam into each indentation, allowing it to fill the space generously.
  • Optional: For an additional touch, carefully press a few sliced almonds around the edges of each cookie to create a visually appealing border.
  • Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the cookies are lightly golden around the edges but still soft in the center.
  • Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve these delightful cookies on a decorative plate, garnished with fresh raspberries and a sprig of mint for a vibrant and inviting touch.
Keyword almond, cookies, dessert, raspberry