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- 1 cup unsalted butter, softened to room temperature - 3/4 cup granulated sugar - 1 large egg yolk - 1 teaspoon almond extract - 2 cups all-purpose flour - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup raspberry preserves - A handful of sliced almonds, for garnishing - Powdered sugar for optional dusting - Mixing bowls - Electric mixer - Baking sheet - Parchment paper - Measuring cups and spoons - Wire rack {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step is key to baking the cookies evenly. While the oven heats up, grab a baking sheet and line it with parchment paper. This keeps the cookies from sticking and makes cleanup easy. In a large bowl, add 1 cup of softened unsalted butter and 3/4 cup of granulated sugar. Use an electric mixer on medium speed to cream these together. Beat for about 3 to 5 minutes until the mixture is light and fluffy. Next, add 1 large egg yolk and 1 teaspoon of almond extract. Keep mixing until they blend well with the butter and sugar. In a separate bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Gradually add this dry mix to the wet ingredients. Mix gently to keep the dough tender. Now, scoop the dough into small balls, about 1 inch in diameter. Place them on your prepared baking sheet, leaving about 2 inches between each ball. Press your thumb or a spoon into the center of each ball to make a small indent. Fill each indent with 1/2 teaspoon of raspberry preserves and sprinkle sliced almonds around the edges. Bake the cookies in your preheated oven for 12 to 15 minutes. Watch for the edges to turn a light golden brown. This is when they are done. If they look too pale, they might need a minute or two more. Once baked, take the cookies out and let them cool on the baking sheet for about 5 minutes. Then, move them to a wire rack to cool completely. If you like, dust the cookies lightly with powdered sugar for a sweet finish. They will look beautiful and taste great! To keep the cookies soft, mix just enough. After adding the flour, stir gently. Use a spatula or a wooden spoon. Stop when you see no dry flour. Overmixing makes the cookies tough and chewy. To create the perfect thumbprint, use your thumb or a spoon. Press down gently in the center of each dough ball. Aim for a deep enough well to hold the preserves. Don't push too hard; you want a nice shape, not a hole. Make sure your oven is fully preheated before baking. This helps cookies rise evenly. Space the dough balls at least 2 inches apart. Use parchment paper to prevent sticking. Rotate the baking sheet halfway through baking for even cooking. Keep an eye on the cookies. They should be light golden brown when done. Pro Tips Use Room Temperature Butter: Make sure your butter is softened to room temperature for easy creaming with the sugar, resulting in a light and fluffy cookie texture. Don't Overmix the Dough: To keep your cookies tender, mix the dry ingredients into the wet until just combined. Overmixing can create tough cookies. Indentation Technique: When making the indentation for the raspberry preserves, use your thumb or the back of a spoon, pressing gently to avoid breaking the dough. Storage Tips: Store baked cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage. Just make sure they are completely cool before sealing. {{image_4}} You can switch out raspberry preserves for other flavors. Strawberry, apricot, or peach work well. Each fruit adds a unique taste. Try cherry preserves for a tart twist. You can even mix two flavors for fun. Use your favorite preserves to make these cookies your own. If you need a nut-free cookie, simply skip the almond extract. Use vanilla extract instead. Leave out the sliced almonds too. These changes keep the cookies safe for those with nut allergies. They still taste great, even without nuts. You can change the flavor by adding zest. Lemon or orange zest adds freshness. You can also try adding spices like cinnamon or nutmeg. These spices add warmth and depth to the cookies. Experiment with flavors to find your perfect match. To keep your raspberry almond thumbprint cookies fresh, store them in an airtight container. Place parchment paper between layers to help avoid sticking. They will stay good for about one week at room temperature. If you want to keep them longer, consider freezing. Freezing these cookies is easy! First, let them cool completely. Then, place the cookies in a single layer on a baking sheet. Freeze them for about an hour. Once solid, transfer the cookies to a freezer bag. Make sure to remove as much air as possible. You can freeze them for up to three months. Raspberry almond thumbprint cookies taste best fresh. However, if stored properly, they can last. At room temperature, expect them to stay fresh for up to a week. In the freezer, they can last longer. Always check for any signs of spoilage before enjoying your treats. If you don’t have almond extract, use vanilla extract. It gives a nice flavor too. You can also try hazelnut extract for a unique twist. Keep in mind, the taste will change a bit, but you’ll still enjoy the cookies. Yes, you can use whole grain flour. It will make the cookies healthier. However, the texture might be a bit denser. You may want to mix it with some all-purpose flour for a lighter bite. You’ll know the cookies are ready when the edges turn a light golden brown. The centers may look soft, and that’s okay. They will firm up as they cool. Always watch them closely to avoid burning. You now have everything you need to bake delicious cookies. We covered all the key ingredients, from required items to optional garnishes. You learned the step-by-step process, from prepping your oven to cooling the cookies. Tips on mixing and baking will help you avoid common mistakes. Additionally, you discovered fun variations to try and proper storage methods. Remember, practice makes perfect. Enjoy your baking and share your tasty treats with friends and family. Happy baking!

Raspberry Almond Thumbprint Cookies

Delicious cookies filled with raspberry preserves and topped with sliced almonds.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup raspberry preserves
  • a handful sliced almonds, for garnishing
  • Powdered sugar for optional dusting

Instructions
 

  • Start by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent the cookies from sticking.
  • In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Use an electric mixer on medium speed to cream them together until the mixture is light and fluffy, about 3 to 5 minutes.
  • Add in the egg yolk and almond extract, continuing to beat until they are thoroughly incorporated into the butter-sugar mixture.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined. Gradually sift this dry mixture into the wet ingredients, mixing gently until just combined to avoid overworking the dough.
  • With your hands, scoop and roll the dough into small balls, each about 1 inch in diameter. Place them on your prepared baking sheet, making sure to space them approximately 2 inches apart to allow for spreading.
  • Take your thumb or the back of a measuring spoon and create an indentation in the center of each dough ball, pressing down gently but firmly.
  • Carefully fill the indentation of each cookie with about 1/2 teaspoon of raspberry preserves, making sure not to overfill.
  • Sprinkle a few sliced almonds around the preserves in each cookie, gently pressing them into the dough to ensure they stick during baking.
  • Bake the cookies in your preheated oven for 12 to 15 minutes, or until the edges are a lovely light golden brown. Keep an eye on them to prevent overbaking.
  • Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
  • Once the cookies are fully cooled, you can choose to dust them lightly with powdered sugar for that extra touch of sweetness and an elegant finish.

Notes

Arrange the cookies on a decorative plate, perhaps with fresh raspberries or whole almonds as a garnish to enhance their appeal.
Keyword almond, cookies, dessert, raspberry