Raspberry Almond Thumbprint Cookies

 Raspberry Almond Thumbprint Cookies Recipe

These charming raspberry almond thumbprint cookies are perfect for any celebration! Simple to prepare, they combine rich almond flour with buttery shortbread and a dollop of sweet raspberry jam.

I love using homemade raspberry or seasonal strawberry jam, plus freshly ground almonds for an extra flavor boost. Enjoy the delightful balance of sweetness in every bite!

Ingredient list:

1 cup salted Butter Softened

⅔ cup Granulated Sugar

1 Egg

½ teaspoon baking powder

1 teaspoon Almond Extract

1 teaspoons Vanilla Extract

2 cups All-Purpose Flour (I use 1 cup of all-purpose flour and 1 cup of almond flour to make a more tasty cookie.)

¼ teaspoon Salt

½ cup Raspberry Jam

Glaze

1 cup Powdered Sugar

2 teaspoons Water

1 teaspoon milk or cream

Instructions:

In a small bowl stir together all-purpose flour; almond flour; baking powder and salt. Set aside.

Add softened butter and granulated sugar to the bowl of your food processor. Process until smooth and creamy, about 30 seconds.

Add the egg and vanilla extract and process until just combined.

Spoon in the flour mixture in three batches and mix until combined. The dough will be soft and sticky.

Scrape the dough into a bowl and refrigerate for at least 30 minutes.

While your dough is n the fridge, preheat oven to 350 degrees F and line 2 baking sheets with parchment paper or silicone baking mats. After the 30 minutes are up, remove from fridge and using a 1 tbsp. cookie scoop, scoop dough into your hand. Roll into a ball and place on the prepared baking sheet.

After 1 baking sheet is filled, immediately make an indentation in each ball using a 1 tsp. measure. Press gently to avoid cracking the dough. If the dough cracks, roll the dough into a ball and try again.

Alternately, use your thumb or the handle of a wooden spoon to create the indentation. I use my finger.

Fill each thumbprint cookie with about 1/2 tsp of raspberry jam, or jam of your choice.

Continue with the remaining dough to fill the second baking sheet.

To bake:

Bake for 12 to 14 minutes or until golden brown underneath.

Begin checking for doneness after 12 minutes.

The cookies will still be soft but will become firmer as they cool.

Let them rest on the baking sheet for 5 minutes before transferring them on a wire rack to cool.

Note:

You can store these cookies in an airtight container for 1 week outside the fridge. Although you don’t have to refrigerate these cookies, you can if you want to ensure their freshness after a week. You can also freeze them for up to 3 months, but no longer.  Defrost on the counter overnight and then pop into the oven at 325 for about 5 minutes, or microwave for 30 seconds. Understand that the cook will crack either way.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week.