Description
Raspberry almond thumbprint cookies are a delightful treat with a sweet and nutty flavor.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup ground almonds
- 1/2 teaspoon salt
- 1/2 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream the butter and sugar together until light.
- Beat in the egg and almond extract.
- Gradually mix in the flour, ground almonds, and salt.
- Shape the dough into 1-inch balls and place them on a baking sheet.
- Make an indent in each ball with your thumb.
- Fill each indent with raspberry jam.
- Bake for 12-15 minutes until lightly golden.
- Let cool on a wire rack.
Notes
- Store cookies in an airtight container.
- Substitute any jam for raspberry if preferred.
- Chill the dough for easier handling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: raspberry almond thumbprint cookies, cookies, dessert, baking