Made with a buttery almond cookie dough and filled with a sweet raspberry jam, these cookies are the perfect treat for any occasion. Whether you’re hosting a party or simply craving a homemade dessert, these thumbprint cookies are sure to impress. With just a few simple steps, you’ll have a batch of irresistible cookies that are bursting with flavor. So gather your ingredients, prepare the dough, shape the cookies, and fill them with raspberry jam. Then, pop them in the oven and get ready to indulge in a delightful treat that will leave you wanting more. Get ready to fall in love with these Raspberry Almond Thumbprint Cookies!
Gather Your Ingredients
Now it is time to gather all of your ingredients and get ready to embark on a delicious journey of sweet and nutty flavors! Start by gathering 1 cup of unsalted butter, softened, 2/3 cup of granulated sugar, 1/2 teaspoon of almond extract, 2 cups of all-purpose flour, 1/2 cup of raspberry jam, and 1/2 cup of sliced almonds. These ingredients will come together to create the perfect combination of buttery cookie dough, sweet raspberry filling, and crunchy almonds. Make sure your butter is softened to room temperature, as this will make it easier to mix with the other ingredients. Once you have everything gathered, you are ready to move on to the next step of this delectable recipe.
Prepare the Almond Cookie Dough
Once the sweet aroma of freshly baked treats fills your kitchen, you’ll be transported to a world of pure delight. To prepare the almond cookie dough for your raspberry thumbprint cookies, start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a medium-sized bowl, whisk together 1 cup of almond flour, 1/4 cup of granulated sugar, and a pinch of salt. Add 1/4 cup of melted butter and 1/2 teaspoon of almond extract to the dry ingredients, and mix until a dough forms. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Use your thumb or the back of a spoon to make an indentation in the center of each cookie. Fill each indentation with a teaspoon of raspberry jam. Bake for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Shape the Thumbprint Cookies
To shape your delicious treats, simply take the chilled dough and roll it into small balls. Place the balls onto a baking sheet lined with parchment paper, making sure to space them about 2 inches apart. Gently press your thumb or the back of a teaspoon into the center of each ball, creating a small indentation. This is where the raspberry jam will go. If the edges crack slightly, just smooth them out with your fingers. Fill each indentation with a teaspoon of raspberry jam, being careful not to overfill. You can use any type of jam you prefer, such as strawberry or apricot, for a different flavor twist. Once all the cookies are shaped, place the baking sheet in the refrigerator for about 15 minutes to firm up the dough.
Fill the Thumbprints with Raspberry Jam
After shaping the dough into small balls and creating an indentation in the center of each, gently fill them with a spoonful of your desired jam. Using a spoon, carefully drop a dollop of raspberry jam into each thumbprint. Make sure not to overfill them, as the jam may spread while baking. You can use homemade raspberry jam or store-bought, whichever you prefer. If you’re feeling adventurous, you can also try other flavors like strawberry or apricot jam. Once all the thumbprints are filled, place the baking sheet in the preheated oven and bake for about 10-12 minutes or until the edges turn golden brown. The jam will set as the cookies cool, creating a delightful burst of fruity flavor in every bite.
Bake and Enjoy
Now it’s time for you to taste the delicious results of your baking adventure – these delectable treats are ready for you to enjoy! After filling the thumbprints with raspberry jam, it’s time to bake the cookies. Preheat your oven to 350°F (175°C) and place the cookies on a parchment-lined baking sheet. Bake them for 10-12 minutes or until the edges are golden brown. Once they are done, remove them from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The almond flour gives these cookies a delightful nutty flavor, while the raspberry jam adds a burst of fruity sweetness. These thumbprint cookies are perfect for any occasion and will surely be a crowd-pleaser. So grab a plate and indulge in these scrumptious treats!
Frequently Asked Questions
Can I use a different type of jam or filling instead of raspberry jam?
Yes, you can definitely use a different type of jam or filling instead of raspberry jam. Get creative and try flavors like strawberry, apricot, or even chocolate ganache for a delicious twist on the classic recipe.
How many cookies does this recipe yield?
The recipe yields a specific number of cookies, but without knowing the exact recipe, it is impossible to determine the quantity.
How long do these cookies stay fresh for?
The cookies stay fresh for about a week when stored in an airtight container. However, they are best enjoyed within the first few days to maintain their texture and flavor.
Can I freeze the dough or the baked cookies?
Yes, you can freeze both the dough and the baked cookies. Place the dough in an airtight container or wrap it tightly in plastic wrap before freezing. To freeze the baked cookies, let them cool completely, then store in a freezer-safe container or bag.
Can I substitute almond flour with regular flour in this recipe?
No, you cannot substitute almond flour with regular flour in this recipe. Almond flour has a different texture and flavor, which is essential for the unique taste and texture of these cookies.
Raspberry Almond Thumbprint Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together almond flour, granulated sugar, and a pinch of salt.
Add melted butter and almond extract to the dry ingredients, and mix until a dough forms.
Roll the dough into 1-inch balls and place them on the prepared baking sheet. Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
Fill each indentation with a teaspoon of raspberry jam.
Sprinkle sliced almonds on top of each cookie, gently pressing them into the dough.
Bake for 10-12 minutes, or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature for up to 5 days.
- Experiment with different flavors of jam to create unique variations of these thumbprint cookies.
- Feel free to substitute the almond flour with regular all-purpose flour if desired.