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Raspberry Almond Thumbprint Cookies arranged on a plate for a delicious dessert.

Raspberry Almond Thumbprint Cookies

These delightful cookies combine sweet raspberry jam with rich almond, making them perfect for gatherings or a sweet snack at home.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Dough Ingredients
  • 1 cup unsalted butter, softened Make sure the butter is at room temperature for easier mixing.
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour Gradually add to prevent overmixing.
  • 1 cup almond flour Can be substituted with other nut flours.
  • 1/2 teaspoon salt
Filling
  • Raspberry jam Raspberry jam You can substitute with different jams like apricot or strawberry.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
  3. Mix in the vanilla extract.
  4. Gradually add the all-purpose flour, almond flour, and salt, mixing until just combined.
  5. Scoop tablespoon-sized balls of dough and place them on a baking sheet lined with parchment paper.
  6. Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
  7. Fill each indentation with a small amount of raspberry jam.
Baking
  1. Bake for 12-15 minutes or until the edges are lightly golden.
  2. Allow to cool before serving.

Notes

These cookies can be served on their own or with tea/coffee. Store in an airtight container at room temperature for about a week, or freeze for up to three months. Separate layers with parchment paper to avoid sticking.