Home Dishes & Beverages Cookies Thumbprint Cookies

Raspberry-Almond Thumbprint Cookies

Name: Raspberry-Almond Thumbprint Cookies
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 3-1/2 dozen.
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

7 reviews

Test Kitchen Approved

Total Time

Prep: 40 min. + chilling Bake: 15 min./batch + cooling

Makes

3-1/2 dozen

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

Raspberry-Almond Thumbprint Cookies Recipe photo by Taste of Home

Next Recipe

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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

Directions

In a large bowl, cream butter, sugar and extract until light and fluffy, 5-7 minutes. Add flour and mix well. Chill for 1 hour.
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 until the edges are lightly browned, 13-16 minutes. Remove to wire racks to cool completely.
For glaze, in a small bowl, combine confectioners' sugar, extract and water. Drizzle over cookies.

Nutrition Facts

1 cookie: 94 calories, 4g fat (3g saturated fat), 11mg cholesterol, 31mg sodium, 13g carbohydrate (8g sugars, 0 fiber), 1g protein.

Raspberry-Almond Thumbprint Cookies

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home