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- 1 cup unsalted butter, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon almond extract - 2 cups all-purpose flour - 1/2 cup finely ground almonds (or almond flour) - 1/4 teaspoon salt - 1/2 cup raspberry jam - Extra powdered sugar for dusting (optional) You will need one cup of softened unsalted butter. This creates a nice creamy base. Use one cup of powdered sugar to sweeten the mix. It adds a light texture too. Add one teaspoon of vanilla extract for flavor. For a hint of nuttiness, include one teaspoon of almond extract. Next, grab two cups of all-purpose flour. This forms the dough structure. Add half a cup of finely ground almonds or almond flour for a deeper taste. Don’t forget one-quarter teaspoon of salt to balance the sweetness. Finally, you will need half a cup of raspberry jam for that sweet center. If you like, dust some extra powdered sugar on top for a pretty finish. Want to get creative? You can try adding a few chocolate chips for a sweet twist. You can even use different jams like apricot or peach if you want to mix flavors. For extra crunch, consider adding chopped nuts like walnuts or pecans. These additions make your cookies unique and fun to eat. Check out the Full Recipe for more ideas. First, gather all your ingredients. You need butter, powdered sugar, vanilla extract, almond extract, flour, ground almonds, salt, and raspberry jam. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep the cookies from sticking. In a large bowl, cream the softened butter and powdered sugar. Mix until light and fluffy, which takes about 3-5 minutes. Next, add the vanilla and almond extracts. Stir well to combine everything. In another bowl, whisk the all-purpose flour, ground almonds, and salt together. Slowly add this dry mix to the butter mixture. Stir until a soft dough forms. Now it’s time to shape the cookies. Roll the dough into small balls, about 1 inch wide. Place them on the prepared baking sheet. Leave space between each cookie as they will spread. Next, use your thumb or the back of a small spoon to create an indentation in the center of each ball. Be gentle but firm. Fill each indentation with about 1 teaspoon of raspberry jam. Try not to overfill; the jam should stay in the center. Place the baking sheet in the oven and bake for 12-15 minutes. Look for the edges to turn lightly golden. Once baked, remove the cookies and let them cool on the sheet for 5 minutes. After that, transfer them to a wire rack to cool completely. For an extra touch, dust with powdered sugar once cool. Follow these steps for the perfect raspberry almond thumbprint cookies. You can find the Full Recipe for more detailed instructions. One big mistake is over-mixing the dough. Mix just until it comes together. This keeps the cookies tender. Another mistake is using cold butter. Always use softened butter for the best texture. Don’t rush the cooling process either. Let them cool on the baking sheet for a few minutes before moving them. This helps them firm up and hold their shape. To get a great texture, pay attention to your butter. It should be soft but not melted. The dough should feel slightly sticky but manageable. When forming the balls, roll them gently between your palms to keep them smooth. If they stick too much, lightly dust your hands with flour. This will help you shape them without a mess. For a lovely finish, dust your cookies with powdered sugar after they cool. You can also add a small raspberry on top of each cookie for color. If you want a twist, drizzle some melted chocolate over them. This adds a rich flavor that pairs well with the tart jam. Explore different jams too, like apricot or strawberry, to create fun variations of this recipe. Check out the Full Recipe to see how fun and easy these cookies can be! {{image_2}} You can play with flavors for your thumbprint cookies. Instead of raspberry jam, try these: - Strawberry jam - Apricot preserves - Blueberry jam - Orange marmalade Each jam gives a new taste. You can even mix jams for fun flavors. The almond flavor pairs well with many fruits. Want to make your cookies gluten-free? You can swap the all-purpose flour. Use these options: - Almond flour - Coconut flour - Gluten-free all-purpose flour If you use almond flour, add a bit more butter. This will help keep the cookies moist. Coconut flour absorbs more liquid, so use less. You can make these cookies vegan too! Replace the butter with: - Vegan butter - Coconut oil For the egg, use a flax or chia seed mixture. Mix one tablespoon of seeds with three tablespoons of water. Let it sit until it thickens. This will help bind your cookies. Check the Full Recipe for more details on making these delicious cookies. After baking, let the cookies cool completely. Store them in an airtight container. This keeps them fresh and soft. You can layer parchment paper between cookies to prevent sticking. They will stay good for about a week at room temperature. You can freeze cookie dough for later use. Just roll the dough into balls as directed. Place the balls on a baking sheet and freeze until firm. Then, transfer them to a freezer bag. The dough can last for up to three months. When ready to bake, just pop them in the oven straight from the freezer. You may need to add a minute or two to the baking time. These cookies are best enjoyed fresh but can last a few days. Stored properly, they stay tasty for up to a week at room temperature. If you freeze them, they maintain their flavor and texture for about three months. For the freshest taste, enjoy them within a week or bake a fresh batch. You can find the full recipe if you want to make more! To make your cookies softer, use less flour. You can also add an extra egg yolk. This change gives the dough more moisture, which helps keep the cookies soft. When baking, do not overbake them. Take them out when they are just lightly golden. This keeps the centers soft and chewy. Yes, you can use other nuts! If you prefer, try hazelnuts or walnuts. Just make sure to grind them finely, so they blend well into the dough. The flavor will change, but it can still taste great. Each nut adds its own unique twist to the cookies. If you don’t have raspberry jam, use another type of jam. Strawberry or apricot jam works well too. You can even use chocolate spread for a fun twist. Just fill the thumbprint with your preferred jam and bake as normal. The cookies will still be delicious! For the full recipe, check out the link. This blog post covers making delicious Raspberry Almond Thumbprint Cookies. You learned about ingredients, measurements, and optional add-ins to make your cookies special. I provided step-by-step instructions, tips to avoid common mistakes, and ways to achieve perfect texture. You also discovered sweet variations and storage tips. These cookies are fun to make and share. Enjoy creating and tweaking the recipe to match your taste! Happy baking!

Raspberry Almond Thumbprint Cookies

Delight your taste buds with these irresistible Raspberry Almond Thumbprint Cookies! Made with buttery goodness, ground almonds, and sweet raspberry jam, these cookies are perfect for any occasion. Easy to prepare in just 30 minutes, you'll impress your family and friends with this delightful treat. Ready to bake? Click through for the full recipe and step-by-step instructions to create these mouthwatering cookies at home!
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Ingredients
  

1 cup unsalted butter, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon almond extract

2 cups all-purpose flour

1/2 cup finely ground almonds (or almond flour)

1/4 teaspoon salt

1/2 cup raspberry jam

Extra powdered sugar for dusting (optional)

Instructions
 

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

    In a large mixing bowl, cream the softened butter and powdered sugar until light and fluffy. This should take about 3-5 minutes.

      Add in the vanilla and almond extracts, mixing until well combined.

        In another bowl, whisk together the all-purpose flour, ground almonds, and salt. Gradually add this dry mixture to the butter mixture, stirring until a soft dough forms.

          Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet, leaving some space between each cookie.

            Using your thumb or the back of a small spoon, make an indentation in the center of each ball.

              Fill each indentation with about 1 teaspoon of raspberry jam, being careful not to overfill.

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

                  Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                    Once cooled, dust the cookies with additional powdered sugar if desired for a finishing touch.

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