Description
These Raspberry Almond Thumbprint Cookies are buttery, soft, and filled with sweet raspberry jam, then drizzled with an almond glaze. They are easy to make, perfect for holidays, and great for gifting.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ⅔ cup granulated sugar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups all-purpose flour
- ½ cup raspberry jam
For the Glaze:
- 1 cup powdered sugar
- 1 ½ tablespoons milk
- ½ teaspoon almond extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together butter and sugar until light and fluffy.
- Add vanilla and almond extracts, then mix in flour until a dough forms.
- Roll the dough into 1-inch balls and place them on the baking sheet.
- Use your thumb or a spoon to create an indent in each cookie.
- Fill each indent with raspberry jam.
- Bake for 12-14 minutes or until edges are lightly golden.
- Let the cookies cool completely on a wire rack.
- Mix powdered sugar, milk, and almond extract to make the glaze.
- Drizzle the glaze over the cooled cookies and let it set before serving.
Notes
- Use high-quality raspberry jam for the best flavor.
- Swap raspberry jam with apricot, strawberry, or blackberry for variety.
- Store in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Dessert, Cookies