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Raspberry-Almond Thumbprint Cookies Recipe
Raspberry-Almond Thumbprint Cookies Recipe photo by Taste of Home

Raspberry-Almond Thumbprint Cookies Recipe

Publisher Photo
These crisp, buttery thumbprints have a hint of almond and a touch of sweetness from the raspberry jam and a light drizzle of almond glaze.—Lana White, Roy, Washington
TOTAL TIME: Prep: 40 min. + chilling Bake: 15 min./batch + cooling
MAKES:42 servings
TOTAL TIME: Prep: 40 min. + chilling Bake: 15 min./batch + cooling
MAKES: 42 servings

Ingredients

  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 cup seedless raspberry jam
  • GLAZE:
  • 1/3 cup confectioners' sugar
  • 1/2 teaspoon almond extract
  • 1 teaspoon water

Nutritional Facts

1 cookie equals 94 calories, 4 g fat (3 g saturated fat), 11 mg cholesterol, 31 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. In a large bowl, cream butter, sugar and extract until light and fluffy. Add flour and mix well. Chill for 1 hour.
  2. Preheat oven to 350°. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each; fill each with 1/4 teaspoon jam. Bake 13-16 minutes or until the edges are lightly browned. Remove to wire racks to cool completely.
  3. For glaze, in a small bowl, combine confectioners' sugar, extract and water. Drizzle over cookies. Yield: 3-1/2 dozen.
Originally published as Raspberry-Almond Thumbprint Cookies in Taste of Home Winning Recipes 3 2012, p228

Nutritional Facts

1 cookie equals 94 calories, 4 g fat (3 g saturated fat), 11 mg cholesterol, 31 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.

Reviews for Raspberry-Almond Thumbprint Cookies

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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MY REVIEW
Reviewed Jan. 25, 2015

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MY REVIEW
Reviewed Jan. 25, 2015

"I am not a baker, and seldom have a cookie come out of the oven that I would want to serve guests, but this cookie is so beautiful, so delicious, and so easy, that I make it time and time again, always with great results! If we don't eat them all immediately, we give a plateful to neighbors or friends, and they always ask for more! That is quite a compliment for anything I bake! I agree with the other review...don't refrigerate the dough longer than 1 hour, as that will make it too dry, and it won't have the supple consistency you need when pressing your thumb in the center. This is a wonderful cookie for Christmas or Valentine Day...the raspberry jam brings just the right touch of red. I've never tried it with strawberry or apricot jam, but I wouldn't be surprised if it was just as delicious. You will love them!"

MY REVIEW
Reviewed Nov. 30, 2014

"I made these cookies for a Christmas Cookie Exchange, and they were a big hit! The ladies all thought they looked so pretty on the plate. They didn't just look pretty, they tasted really delicious! When you're chilling the dough, make sure you don't chill it longer than an hr. I forgot about the dough in the fridge, and then when I got it out and pressed the thumbprints on the top, the dough cracked because it was so stiff. But other than that it turned out really well!"

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