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- 1 cup unsalted butter, softened - 1 cup powdered sugar - 1 teaspoon almond extract - 2 cups all-purpose flour - 1/2 cup raspberry jam (or preserve) These ingredients are the heart of your cookies. First, unsalted butter adds rich flavor. The powdered sugar gives sweetness and helps with the cookie's texture. Almond extract brings a lovely nutty aroma. All-purpose flour holds everything together, while raspberry jam adds a sweet and tart burst. - 1/4 cup sliced almonds for topping - Extra powdered sugar for dusting These optional ingredients can elevate your cookies. Sliced almonds add crunch and flavor. A dusting of powdered sugar makes them look pretty and adds a touch of sweetness. You can choose to use them or keep it simple. Either way, your cookies will taste delicious! To start, you need to cream the unsalted butter and powdered sugar. Use a large mixing bowl. Mix until it looks light and fluffy. This step is key for a nice texture. Next, add one teaspoon of almond extract. Mix it in well. The almond flavor will make the cookies taste amazing. Slowly add two cups of all-purpose flour and half a teaspoon of salt to the mixture. Stir until a soft dough forms. It should not stick to your hands. If it is too sticky, add a bit more flour. Now, it’s time to shape the cookies. Take a small amount of dough. Roll it into a ball about one inch in diameter. Place these dough balls on a lined baking sheet, leaving about two inches between each one. Next, use your thumb to press into the center of each ball. This creates a deep well for the jam. Make sure the well is big enough to hold the filling. Fill each thumbprint with raspberry jam. Don’t overfill, as the jam can spill during baking. After filling, sprinkle a few sliced almonds on top of each cookie for added crunch. Preheat your oven to 350°F (175°C). Bake the cookies for 12-15 minutes. They are ready when the edges turn lightly golden. After baking, let them cool on the sheet for a few minutes. Then, move them to a wire rack to cool completely. Once cooled, dust with extra powdered sugar before serving. Enjoy your sweet delight! To make soft dough, start with room temperature butter. This helps mix well with sugar. Cream the butter and sugar until they are light and fluffy. When adding flour, do it slowly. Mix just until you see a dough form. Avoid overworking the dough, as it can make cookies tough. For even baking, space your cookies well on the baking sheet. Leave about two inches between each cookie. This allows hot air to flow and bake them evenly. One common mistake is overmixing the dough. This can make your cookies hard instead of soft. Mix just until combined. Another mistake is under-filling the jam. Make sure you fill each thumbprint well. If you don't add enough jam, the cookies may taste dry. Aim for a small spoonful in each well for a burst of flavor. For a lovely finish, dust your cookies with powdered sugar. Use a fine sieve to sprinkle it lightly on top. This adds a beautiful touch and sweetness. For serving, arrange cookies on a decorative plate. You can also stack them in a clear jar. This makes a lovely gift or centerpiece. Add fresh raspberries or mint leaves for a pop of color. {{image_2}} You can change the fruit jam for a new taste. I love using strawberry or blackberry jam. They add a fun twist to the cookies. You can also try different extracts. Vanilla gives a warm flavor, while coconut adds a tropical touch. Feel free to mix and match to find your favorite flavors. If you need gluten-free cookies, swap all-purpose flour for a gluten-free blend. Many blends work well in this recipe. For vegan cookies, replace butter with coconut oil. You can use a vegan powdered sugar or make your own. Just blend regular sugar until fine and fluffy. These swaps make the cookies friendly for everyone. You can add more fun to your cookies with toppings. Chopped nuts like walnuts or pecans add a nice crunch. Try chocolate chips for a sweet surprise. Sprinkles can make your cookies festive for any occasion. Get creative and add what you love! To keep your raspberry almond thumbprint cookies fresh, store them at room temperature. Use an airtight container to stop them from drying out. Place a piece of parchment paper between layers if you stack them. This helps avoid sticking. If you want to keep them longer, refrigeration is another option. Put the cookies in a sealed container. They can stay fresh for about one week in the fridge. Just remember to let them warm up before serving for the best taste. You can freeze baked cookies for later enjoyment. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour, so they get firm. After that, transfer them to a freezer bag or container. Seal it tightly to keep out air. For thawing, take out the cookies and let them sit at room temperature. This usually takes about 30 minutes. Avoid using the microwave, as it can make them soggy. The shelf life of these cookies is impressive. At room temperature, they stay fresh for about five days. In the fridge, they can last up to a week. If frozen, they can keep well for up to three months. Always check for any changes in texture or smell before enjoying. If your dough is too sticky, do not worry. You can fix it easily! First, add a bit more flour. Start with one tablespoon at a time. Mix well after each addition. Keep adding until the dough feels soft but not sticky. You can also chill the dough for 30 minutes. This helps it firm up and makes it easier to shape. Yes, you can make these cookies ahead of time! You can prepare the dough and store it in the fridge. Wrap it tightly in plastic wrap for best results. It will stay fresh for up to three days. When ready, roll the dough into balls and make your thumbprints. You can also fully bake them a day ahead. Just store them in an airtight container at room temperature. To prevent jam from leaking, fill each thumbprint carefully. Use a small spoon to add just the right amount of jam. Avoid overfilling, as this can cause it to spill. You can also use thicker jam or preserves. They hold their shape better during baking. If you find the jam leaks, check the temperature. Baking at the right temperature helps set the jam quickly. Raspberry Almond Thumbprint Cookies are a delightful treat made with simple, key ingredients. We discussed how to craft the dough, shape the cookies, and fill them with jam. Remember to avoid common mistakes for the best results. You can even mix up flavors or make dietary swaps to suit your needs. Enjoy these cookies fresh or store them properly for later. With these tips, you can bake delicious cookies that impress. Dive in and explore the joy of baking today!

Raspberry Almond Thumbprint Cookies

Indulge in the sweetness of Raspberry Almond Thumbprint Cookies! These delightful treats combine buttery dough, a burst of raspberry jam, and a sprinkle of crunchy almonds for the perfect bite. With easy-to-follow steps, you’ll have a batch ready in just 30 minutes. Perfect for gatherings or a personal treat, click through to explore this simple recipe and impress your family and friends with your baking skills!
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Ingredients
  

1 cup unsalted butter, softened

1 cup powdered sugar

1 teaspoon almond extract

2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup raspberry jam (or preserve)

1/4 cup sliced almonds (for topping)

Extra powdered sugar for dusting

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.

      Add in the almond extract and mix until well combined.

        Gradually add the flour and salt to the butter mixture, mixing until a dough forms. The dough should be soft but not sticky.

          Using your hands, roll the dough into small balls about 1 inch in diameter and place them on the prepared baking sheet about 2 inches apart.

            Gently press your thumb into the center of each ball, creating a deep well for the jam.

              Fill each thumbprint with raspberry jam and sprinkle a few sliced almonds on top of each cookie.

                Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.

                  After baking, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

                    Once cooled, dust with extra powdered sugar before serving.

                      Prep Time: 15 mins | Total Time: 30 mins | Servings: 24 cookies