why make this recipe
Raspberry Almond Thumbprint Cookies are a delightful treat that combines sweet, tart raspberry jam with the rich taste of almond. They are not only delicious but also fun to make. Their beautiful thumbprint shape makes them a great choice for holiday gatherings, tea parties, or just a sweet snack at home. Plus, they’re simple enough for everyone, from beginner bakers to experienced cooks, to prepare.
how to make Raspberry Almond Thumbprint Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup almond flour
- 1/2 teaspoon salt
- Raspberry jam
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract.
- Gradually add the all-purpose flour, almond flour, and salt, mixing until just combined.
- Scoop tablespoon-sized balls of dough and place them on a baking sheet lined with parchment paper.
- Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
- Fill each indentation with a small amount of raspberry jam.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool before serving.
how to serve Raspberry Almond Thumbprint Cookies
These cookies are perfect on their own, but they can also be served with a cup of tea or coffee. You can place them on a pretty plate for a nice presentation at your gathering. They can be enjoyed fresh or stored for later, making them a versatile treat.
how to store Raspberry Almond Thumbprint Cookies
To keep your Raspberry Almond Thumbprint Cookies fresh, store them in an airtight container at room temperature. They should last for about a week. If you want to keep them longer, you can freeze them for up to three months. Just make sure to separate each layer with parchment paper to avoid sticking.
tips to make Raspberry Almond Thumbprint Cookies
- Make sure your butter is at room temperature for easier mixing.
- Don’t overmix the dough once you add the flour; this keeps the cookies tender.
- Feel free to experiment with different jams for the filling, like apricot or strawberry, to suit your taste.
variation
You can replace almond flour with another nut flour, like hazelnut or pecan, for a different flavor. Additionally, try adding a bit of lemon or orange zest to the dough for a citrus twist!
FAQs
Can I use margarine instead of butter?
Yes, you can use margarine, but the flavor may be different, and the texture might vary slightly.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 2 days. Just let it sit at room temperature for a bit before scooping.
What if I don’t have raspberry jam?
No problem! You can use any jam or jelly you like, such as strawberry, blackberry, or even nut butter for a different flavor profile.
Raspberry Almond Thumbprint Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract.
- Gradually add the all-purpose flour, almond flour, and salt, mixing until just combined.
- Scoop tablespoon-sized balls of dough and place them on a baking sheet lined with parchment paper.
- Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
- Fill each indentation with a small amount of raspberry jam.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool before serving.