Description
Raspberry almond thumbprint cookies are delightful treats with a sweet fruit filling and a nutty flavor.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream the butter and sugar until light and fluffy.
- Add vanilla extract and mix well.
- In another bowl, combine all-purpose flour, almond flour, and salt.
- Gradually add the dry ingredients to the butter mixture.
- Form small balls of dough and place them on a baking sheet.
- Make an indentation in each ball with your thumb.
- Fill the indentation with raspberry jam.
- Bake for 15-20 minutes or until edges are lightly golden.
- Cool on wire racks before serving.
Notes
- Store in an airtight container.
- Feel free to substitute raspberry jam with other flavors.
- For a nut-free version, use all-purpose flour only.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: raspberry almond thumbprint cookies