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Raspberry Almond Thumbprint Cookies

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These soft, buttery cookies are filled with sweet raspberry jam and a hint of almond flavor. A perfect treat for the holidays or any occasion!

Ingredients

Scale
  • 1 cup butter, softened
  • ¾ cup cornstarch
  • ¾ cup powdered sugar
  • 1 ½ tsp almond extract
  • 1 – 1 ½ cups all-purpose flour
  • 2–3 tbsp seedless red raspberry jam

Instructions

  • Prepare the Dough: In a large bowl, mix the softened butter and cornstarch until smooth and combined. Add in the powdered sugar and almond extract, mixing until creamy. Gradually add the flour, stirring until the dough comes together and the flour is fully incorporated.
  • Chill the Dough: Cover the dough and refrigerate for 10-15 minutes to firm it up slightly.
  • Preheat the Oven: Preheat your oven to 350°F (175°C).
  • Shape the Cookies: Roll the dough into small balls (about 1 inch in diameter) and place them on a parchment-lined baking sheet. Using your thumb or the back of a spoon, make a small indentation in the center of each ball.
  • Fill with Jam: Spoon about ½ teaspoon of seedless red raspberry jam into each indentation.
  • Bake: Bake the cookies in the preheated oven for 9 minutes, or until the edges are just set and slightly golden. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • Enjoy! These cookies are soft, buttery, and have the perfect hint of almond flavor paired with sweet raspberry jam.

Notes

  • For a twist, you can substitute raspberry jam with other fruit jams like strawberry or apricot.
  • Ensure that the dough is chilled to prevent the cookies from spreading too much during baking.

Nutrition

Find it online: https://deliceflash.com/raspberry-almond-thumbprint-cookies/