Raspberry Almond Thumbprint Cookies Recipe
The best addition to any cookie platter this are these buttery, delicate, and tender Raspberry Almond Thumbprint Cookies! They are so cute and melt in your mouth scrumptious, with a wonderful texture and flavor combo.
Ingredients
Raspberry Almond Cookies
- 1 cup unsalted butter, softened
- ⅔ cup granulated sugar
- ½ teaspoon almond extract
- ¼ teaspoon salt
- 2 cups all purpose flour
- 1 teaspoon vanilla extract
- ½ cup raspberry jam
Almond Glaze
- 1 cup powdered sugar
- 1 teaspoon almond extract
- 1-2 tablespoon milk
Instructions
- In a large bowl or stand mixer, cream butter, granulated sugar, almond extract, and vanilla extract until light and fluffy, about 3-5 minutes.
- Mix in all purpose flour and salt until well combined. Cover and refrigerate for 1 hour.
- Preheat oven to 350 degrees. Prepare baking sheets with parchment paper or silicone mats. Remove cookie dough from the refrigerator and roll into tablespoon sized balls. Place on baking sheet 2 inches apart.
- Using your thumb, back of a spoon or the end of a wooden spoon handle, make an indentation in the center of each cookie. If you get cracks, smooth them out with your finger.
- Fill ¼ to ½ teaspoon of jam into each cookie. Bake 13-15 minutes or until slightly golden on the edges. Cool about 5 minutes on baking sheet, then place on cooling racks. Cool completely before frosting.
- Gather your ingredients for the glaze.
- In a small bowl, whisk together powdered sugar, almond extract and milk.
- Drizzle over the cookies with a spoon. Or place glaze into a Ziploc bag or piping bag. I placed a piping bag into a glass and filled the bag.
- Cut the end so you have just a small hole.
- Drizzle over the cookies. Allow the glaze to set, then enjoy!
Did you try this recipe?Let us know how it was!