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Classic Raspberry Almond Thumbprints

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Delicious jam-filled cookies with a soft almond base and raspberry center, topped with a thin almond glaze.

Ingredients

Scale
  • 1 cup (227g) Unsalted butter, softened
  • 2/3 cup (135g) Granulated white sugar
  • 2 large Egg yolks
  • 1 tsp Vanilla extract
  • 1/2 tsp Almond extract
  • 2 1/4 cups (280g) All-purpose flour
  • 1/2 tsp Salt
  • 1/2 cup Seedless Raspberry Jam
  • 1 cup (120g) Powdered sugar
  • 1–2 tbsp Milk or heavy cream
  • 1/4 tsp Almond extract

Instructions

  1. Cream the softened butter and granulated sugar until light and fluffy (about 3 minutes). Add the egg yolks and extracts; beat until smooth.
  2. Whisk the flour and salt together. Gradually add to the butter mixture on low speed, mixing just until a soft dough forms.
  3. Cover the dough and refrigerate for 1 hour.
  4. Preheat oven to 350°F (175°C). Scoop tablespoon-sized balls of dough and place 2 inches apart on a parchment-lined baking sheet.
  5. Use your thumb to press a well into each ball.
  6. Spoon about 1/2 teaspoon of raspberry jam into each indentation.
  7. Bake for 12–14 minutes until the bottoms are barely golden.
  8. Whisk powdered sugar, milk, and almond extract until smooth for the glaze.
  9. Drizzle the glaze over cooled cookies and let set for 15 minutes before stacking.

Notes

For a stronger almond flavor, add a drop of almond extract to the glaze. Store cookies in an airtight container for up to 4 days or freeze them for longer storage.

Nutrition

Keywords: cookies, raspberry, almond, baking, dessert

Find it online: https://alexandrarecipes.com/classic-raspberry-almond-thumbprints/