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To make raspberry almond thumbprint cookies, you need the right ingredients. Here is the list: - 1 cup unsalted butter, softened - 1 cup powdered sugar - 1 teaspoon almond extract - 2 cups all-purpose flour - 1/2 teaspoon salt - 1/2 cup slivered almonds, toasted - 1/2 cup raspberry jam (or preserves) - Fresh raspberries and mint leaves for garnish (optional) Each ingredient plays a key role. The unsalted butter gives a rich base. The powdered sugar adds sweetness and a soft texture. Almond extract brings a lovely nutty flavor that pairs well with raspberry jam. All-purpose flour provides structure, while salt enhances the taste. Toasted slivered almonds add crunch and a lovely nutty finish. Finally, raspberry jam fills the center, creating a burst of flavor with each bite. You can also add fresh raspberries and mint leaves for a nice touch. These toppings make your cookies look pretty and add a fresh taste. With these ingredients, you will create a delightful treat that everyone will love. {{ingredient_image_1}} - Preheating the oven: Start by setting your oven to 350°F (175°C). This ensures even baking. - Lining baking sheets: Use parchment paper to line your baking sheet. This prevents sticking and makes cleanup easy. - Creaming butter and sugar: In a large bowl, mix 1 cup of softened butter with 1 cup of powdered sugar. Beat them together until the mix is light and fluffy. This adds air and makes the cookies soft. - Mixing in the almond extract: Add 1 teaspoon of almond extract to the butter and sugar mix. This gives your cookies a lovely flavor. Stir well to combine. - Combining dry ingredients: In another bowl, whisk together 2 cups of all-purpose flour and 1/2 teaspoon of salt. Slowly add this dry mix to the wet mix. Stir until everything is just combined. Don’t overmix, or your cookies may be tough. - Shaping the dough balls: Take about 1 tablespoon of dough and roll it into a ball. Place it on your lined baking sheet. Leave about 2 inches between each ball for spreading. - Creating thumbprints: Use your thumb or the back of a small spoon to press down in the center of each dough ball. Make a nice little well for the jam. - Filling with raspberry jam: Spoon a small amount of raspberry jam into each thumbprint. Fill it generously, but don’t let it overflow. - Adding toasted almonds: Press a few toasted slivered almonds around the edges of each thumbprint. This adds a great crunch and extra flavor. - Baking time and temperature: Place your baking sheet in the preheated oven. Bake for 12-15 minutes until the edges are lightly golden. Watch closely to avoid overbaking! - Importance of ingredient temperature: Always use softened butter. It helps mix well. Cold butter can make your cookies heavy. Let it sit out for 30 minutes. - Checking cookie doneness: Keep an eye on the edges. They should be lightly golden. The centers may look soft; they will firm up as they cool. - If cookies spread too much: If your cookies spread too much, the dough may be too warm. Chill the dough for 30 minutes. This helps keep their shape while baking. - Fixing dry or crumbly dough: If the dough feels dry, add a bit of milk. Just a tablespoon at a time will help. Mix it in well until the dough holds together. - Garnishing options: You can add fresh raspberries on top for color. A sprig of mint adds a nice touch, too. These make your cookies look fancy! - Serving suggestions: Serve them on a pretty plate for tea time. They also make great gifts in a cookie jar. Enjoy with coffee or milk for a sweet treat! Pro Tips Chill the Dough: For even better texture, chill the dough for about 30 minutes before shaping the cookies. This helps prevent spreading during baking. Use Quality Jam: Choose a high-quality raspberry jam or preserves for a rich flavor. Homemade jam can elevate the taste even further! Toasting Almonds: Toast the slivered almonds in a dry skillet over medium heat for a few minutes until golden. This enhances their flavor and adds a delightful crunch. Storage Tips: Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them without the jam and add the jam before serving. {{image_2}} You can change the jam in these cookies. Use strawberry or apricot for a new taste. Each jam brings its own flavor. Try orange marmalade for a citrus twist. You can also play with extracts. Use vanilla instead of almond for a different vibe. You might even mix extracts for fun flavors. If you need gluten-free cookies, swap all-purpose flour with a gluten-free blend. Look for one that works well in baking. This change keeps the cookies soft and tasty. For a vegan option, replace butter with coconut oil. Use a plant-based milk and add flaxseed meal for binding. These swaps still give you a great cookie. Make these cookies festive for the holidays. Add cinnamon or nutmeg for warmth. You can also add orange or lemon zest for a fresh touch. These spices give a seasonal feel. Decorate with colored sugar for a fun look. They will brighten up your holiday table. To keep your raspberry almond thumbprint cookies fresh, store them in an airtight container. This helps keep moisture out and keeps them soft. You can use a plastic or glass container with a tight lid. Line the bottom with parchment paper for extra care. Also, store them in a cool, dry place. Avoid areas with high humidity, as this can make the cookies soggy. At room temperature, these cookies last about one week. If you want them to last longer, consider freezing them. They can stay fresh in the freezer for up to three months. Just make sure to wrap them well in plastic wrap or foil before placing them in a freezer bag. To enjoy the cookies again, thaw them in the fridge overnight. This keeps their texture nice. If you prefer warm cookies, you can reheat them for a few seconds in the microwave. Be careful not to overheat them. Serve with a fresh raspberry or a sprig of mint for a lovely touch after storage. Yes, you can! Here are some great substitutes: - Strawberry jam - Apricot preserves - Blueberry jam - Peach jam These jams will add a unique twist to your cookies. Each option brings its own flavor. Just pick the one you like best! You can prepare the dough ahead of time. Here are some steps: - Make the dough and shape it into balls. - Place the dough balls on a baking sheet. - Cover them tightly with plastic wrap. - Store them in the fridge for up to two days. When ready, bake them straight from the fridge. They may need an extra minute or two in the oven. If you lack almond extract, try these options: - Use vanilla extract instead. - Try hazelnut extract for a nutty flavor. - Use a mix of vanilla and a tiny bit of almond flavoring. These swaps will still keep your cookies tasty! In this article, we explored the simple yet delightful thumbprint cookie recipe. We covered essential ingredients, like butter and raspberry jam, and provided step-by-step instructions to ensure your cookies turn out perfect. I shared tips for baking success and ways to adapt the recipe to suit your taste or dietary needs. Whether you want to liven up a holiday or just enjoy a sweet treat, these cookies are sure to please. With proper storage, they will stay fresh, so you can enjoy them longer. Happy baking!

Raspberry Almond Thumbprint Cookies

Delicious cookies with a raspberry jam center and almond topping.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 0.5 teaspoon salt
  • 0.5 cup slivered almonds, toasted
  • 0.5 cup raspberry jam (or preserves)
  • optional fresh raspberries and mint leaves for garnish

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Mix in the almond extract.
  • In a separate bowl, whisk together the flour and salt. Gradually add this mixture to the butter mixture, mixing until just combined.
  • Scoop about 1 tablespoon of the dough and roll it into a ball. Place it on the prepared baking sheet. Repeat until all the dough is used, spacing the balls about 2 inches apart.
  • Using your thumb or the back of a small spoon, gently press down in the center of each dough ball to create an indentation.
  • Spoon a small amount of raspberry jam into each thumbprint, filling it generously but not overflowing.
  • Press a few toasted slivered almonds around the edge of each thumbprint to add texture and flavor.
  • Place the baking sheet in the preheated oven and bake for 12-15 minutes, until the edges are lightly golden.
  • Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Optional garnishes include fresh raspberries and mint leaves.
Keyword almond, cookies, dessert, raspberry