Description
Raspberry almond thumbprint cookies are sweet treats with a fruity filling.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg yolk
- 2 teaspoons almond extract
- 2 cups all-purpose flour
- 1 cup raspberry jam
- 1/2 cup sliced almonds
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together butter and sugar in a bowl.
- Add egg yolk and almond extract, mix well.
- Gradually add flour, mixing until combined.
- Shape dough into balls and place on a baking sheet.
- Make an indentation in the center of each ball.
- Fill each indentation with raspberry jam.
- Sprinkle sliced almonds on top.
- Bake for 15-18 minutes or until edges are golden.
- Cool on a wire rack before serving.
Notes
- Store cookies in an airtight container.
- Use any fruit jam for variation.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: raspberry almond thumbprint cookies