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Raspberry Almond Thumbprint Cookies

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These Raspberry Almond Thumbprint Cookies combine a buttery, tender shortbread base with a fruity raspberry jam center and a hint of almond flavor. Perfectly crisp on the edges and soft in the middle, they make a beautiful treat for any occasion.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1/2 tsp almond extract
  • 1/4 tsp salt
  • 1/3 cup raspberry jam (or preserves)
  • Optional: powdered sugar for dusting

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
  3. Mix in the almond extract and salt.
  4. Gradually add the flour and mix until a soft dough forms.
  5. Scoop about 1 tablespoon of dough, roll into a smooth ball, and place on the prepared baking sheet.
  6. Use your thumb or the back of a small spoon to press an indentation into the center of each ball.
  7. Fill each indentation with about ½ teaspoon of raspberry jam.
  8. Bake for 12–14 minutes, or until the edges are lightly golden.
  9. Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
  10. Optional: Dust with powdered sugar once cooled.

Notes

  • You can use any jam like apricot, blackberry, or strawberry.
  • For a nuttier version, roll dough balls in finely chopped almonds before baking.
  • Dough can be made ahead and refrigerated overnight.
  • Seedless jam provides a smoother texture.
  • If cookies spread too much, chill the dough for 15–20 minutes before baking.

Nutrition

Find it online: https://cookedbymaya.com/raspberry-almond-thumbprint-cookies/