Description
These Almond Raspberry Thumbprint Cookies offer a buttery, tender cookie base with a delightful almond crunch and a sweet, tangy raspberry jam center. Perfectly balanced with almond and vanilla extracts, these cookies are ideal for festive occasions or a homemade treat that impresses with both texture and flavor.
Ingredients
Cookie Dough
- 1 cup Land O Lakes® Unsalted Butter, softened
- ½ cup sugar
- 2 large eggs, yolks and whites separated
- ¾ tsp almond extract
- ¼ tsp vanilla extract
- 2 ¼ cups all purpose flour
- 2 tsp cornstarch
- ½ tsp salt
Coating and Filling
- 1 ½ cups almonds, finely chopped
- ½ cup raspberry preserves
Instructions
- Preparation: Prepare a baking sheet by lining it with parchment paper or a silicone baking liner and set it aside. Preheat the oven to 350 degrees Fahrenheit to ensure it’s ready for baking.
- Cream Butter and Sugar: In a large mixing bowl, combine the softened butter and sugar. Beat them together for about 2 to 3 minutes until the sugar is fully dissolved into the butter. Scrape down the sides of the bowl as needed to combine all ingredients evenly.
- Add Egg Yolks and Extracts: Separate the eggs, placing the egg whites in a small separate dish for later use. Add the egg yolks to the butter-sugar mixture along with the almond extract and vanilla extract. Beat these ingredients together until fully combined.
- Incorporate Dry Ingredients: Add the all purpose flour, cornstarch, and salt to the wet mixture. Mix them until a soft dough begins to form. You might need to use your hands to bring the dough fully together. Once formed, cover the dough and refrigerate it for at least 30 minutes to firm up.
- Form and Coat Cookies: Remove the chilled dough from the fridge and roll it into 1-tablespoon-sized balls. Lightly beat the reserved egg whites until slightly frothy. Roll each dough ball first in the egg whites, ensuring they’re evenly coated, then roll them in finely chopped almonds to cover completely.
- Create Thumbprints: Place the almond-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Use your thumb or the back of a small spoon to press a cavity into the center of each dough ball. Be gentle to avoid pressing through the dough and creating a hole.
- Fill with Raspberry Preserves: Spoon approximately ½ teaspoon of raspberry preserves into each thumbprint indentation, filling it evenly but not overflowing.
- Bake: Bake the cookies in the preheated oven for 13 to 15 minutes until the cookies are lightly golden around the edges and the almond coating is toasted.
- Cool: Allow the cookies to cool on the baking sheet for at least 5 minutes to set before carefully transferring them to a wire rack to cool completely. This helps preserve their shape and texture.
Notes
- If you prefer to omit the almonds, you can also skip the egg white coating. Instead, roll the cookie dough balls in granulated sugar before making the thumbprint indentation and filling with jam.
- Chilling the dough for at least 30 minutes helps the cookies hold their shape during baking.
- Use fresh or good quality raspberry preserves for the most vibrant flavor.
- Ensure the butter is softened but not melted to achieve the ideal cookie texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
