Description
Raspberry Almond Thumbprints are buttery cookies filled with sweet raspberry preserves and finished with a delicate hint of almonds — perfect for a holiday treat or afternoon snack!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup raspberry preserves
- 1/4 teaspoon salt
- 1/4 cup chopped almonds (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Mix in the almond extract and salt.
- Gradually add flour until a soft dough forms.
- Roll dough into 1-inch balls and place 2 inches apart on prepared sheet.
- Using your thumb, make a small indent in center of each ball.
- Fill each indent with 1/4 teaspoon raspberry preserves.
- Optionally, sprinkle chopped almonds on tops.
- Bake for 14-16 minutes or until edges are set.
- Remove from oven and let cool completely.
Notes
- For a twist, substitute your favorite jelly or jam.
- Add a light powdered sugar glaze for a festive finishing touch.
- Store in an airtight container for up to 1 week.
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 6g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: thumbprint cookies, raspberry, almonds, holiday cookies, buttery treat