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Raspberry Almond Thumbprint Cookies

Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings 24 cookies
Calories 150
Delight in these buttery cookies filled with raspberry jam and topped with toasted almonds for a perfect treat.

Ingredients

Dough

  • 1 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 cups all-purpose flour
  • 1/2 cup almond meal (ground almonds)
  • 1/2 tsp salt
  • 1/2 tsp baking powder

Filling

  • 3/4 cup raspberry jam or preserves
  • 1 optional Zest of 1 lemon
  • 1/4 cup chopped toasted almonds for topping
  • to taste Powdered sugar for dusting (optional)

Instructions 

  • Preheat oven to 350°F (175°C). Line baking sheets with parchment.
  • Cream butter and sugar until light, about 2-3 minutes. Beat in egg yolk, vanilla, and almond extracts.
  • Whisk together flour, almond meal, salt, and baking powder. Mix dry ingredients into wet until a soft dough forms. Chill if sticky.
  • Shape dough into 1-inch balls, place on sheets, and make an indentation in each. Fill with jam and sprinkle with almonds.
  • Bake 12-14 minutes until edges are golden. Cool on racks, then dust with powdered sugar if desired.

Notes

Chill dough if too sticky for easier handling.
Calories: 150kcal
Cost: $12
Course: Dessert
Cuisine: American
Keyword: cookies