Description
Soft and buttery thumbprint cookies filled with sweet raspberry jam and infused with almond flavor.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup raspberry jam
- 1/4 cup chopped almonds (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Mix in the almond extract.
- In a separate bowl, whisk together the all-purpose flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Roll the dough into small balls (about one inch in diameter) and place them on the prepared baking sheets.
- Make a small indentation in the center of each ball using your thumb or the back of a spoon.
- Spoon raspberry jam into each thumbprint.
- Bake for about 15-18 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For a crunchy texture, consider adding chopped almonds. These cookies store well in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg