Go Back
Print

Raspberry Almond Thumbprint Cookies

Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings 24 cookies
Calories 150
Delight in these buttery cookies filled with raspberry jam and topped with toasted almonds for a perfect treat.

Ingredients

Dough

  • 1 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 cups all-purpose flour
  • 1/2 cup almond meal (ground almonds)
  • 1/2 tsp salt
  • 1/2 tsp baking powder

Filling

  • 3/4 cup raspberry jam or preserves
  • Zest of 1 lemon (optional) lemon zest (optional)
  • 1/4 cup chopped toasted almonds for topping
  • Powdered sugar for dusting (optional) powdered sugar (optional)

Instructions 

  • Preheat oven to 350°F (175°C). Line baking sheets with parchment.
  • Cream butter and sugar until light, about 2-3 minutes.
  • Mix in egg yolk, vanilla, and almond extracts. Whisk dry ingredients separately and gradually add to form dough. Chill if sticky.
  • Shape dough into 1-inch balls, make indentations, fill with jam, and sprinkle almonds.
  • Bake for 12-14 minutes until edges are golden. Cool and dust with powdered sugar if desired.

Notes

Chill dough if too sticky for easier handling.
Calories: 150kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: almond, cookie, raspberry