Description
Delicious raspberry almond thumbprint cookies.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup almond meal
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, cream butter and sugar together.
- Add vanilla and almond extracts; mix well.
- Combine flour, almond meal, and salt; gradually add to the butter mixture.
- Shape dough into 1-inch balls and place on baking sheet.
- Make an indentation in the center of each ball.
- Fill the indentation with raspberry jam.
- Bake for 12-15 minutes or until lightly golden.
- Let cool before serving.
Notes
- Store cookies in an airtight container.
- Use any fruit jam of your choice.
- For a nut-free version, omit almond meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: raspberry almond thumbprint cookies