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Raspberry Almond Thumbprints
Recipe by Claudia
We're Going Nuts
These thumbprint cookies have a buttery base that are filled with some tasty raspberry preserves, topped with some powdered sugar. You can use your favorite preserve - orange makes for a nice touch too instead of raspberry.

  1. Combine butter, sugar and 1/2 teaspoon almond extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour or until firm.
  2. Heat oven to 350°F.
  3. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.
  4. Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
  5. Add powdered sugar!
  • Butter, softened x 1 cup
  • Sugar x 33/50 cup
  • almond extract x 1/2 teaspoon
  • All purpose flour x 2 cup
  • raspberry jam x 1/2 cup

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