Description
Delicious raspberry almond thumbprint cookies perfect for the holiday season.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup raspberry jam
- 1/2 cup sliced almonds
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the egg, vanilla extract, and almond extract, mixing until well combined.
- Gradually add the flour and salt, mixing until a dough forms.
- Roll the dough into 1-inch balls and place them on a baking sheet.
- Use your thumb to make an indentation in the center of each ball.
- Fill each indentation with raspberry jam and sprinkle with sliced almonds.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container for up to one week.
- Feel free to substitute the raspberry jam with your favorite fruit jam.
- For a festive touch, dust with powdered sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 15 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: 0g
- Protein: 1g
- Cholesterol: 20mg