Description
Delightful thumbprint cookies with a buttery shortbread base filled with sweet-tart raspberry jam and a hint of almond flavor.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 tsp almond extract
- 1/2 tsp salt
- 1/2 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the butter and sugar together until light and fluffy.
- Add almond extract and salt, mixing until combined.
- Gradually add flour, mixing until just combined.
- Scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet.
- Use your thumb to create an indentation in each cookie.
- Fill each thumbprint with raspberry jam.
- Bake for 12-15 minutes until edges are golden.
- Cool on a wire rack.
Notes
For a twist, try using different fruit preserves like strawberry or lemon curd.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg
Keywords: cookies, thumbprint cookies, raspberry cookies, almond cookies, dessert