Raspberry Almond Thumbprint Cookies
Raspberry Almond Thumbprint Cookies are delicious and sweet treats that are perfect for snacking or dessert. They are made from a combination of butter, sugar, almond extract, flour, and fresh raspberry jam.
Ingredients
- 1 cup unsalted butter softened
- 2/3 cup granulated sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup raspberry jam
- 1/2 cup almond flakes
Instructions
- Preheat your oven to 350°F.
- In a large mixing bowl, cream together the butter and sugar with an electric mixer until fluffy.
- Add the almond extract and flour, and mix until well combined and a dough forms.
- Roll the dough into 1-inch (2.5 cm) balls, and place them on a baking sheet lined with parchment paper.
- Using your thumb or the back of a small spoon, make an indentation in the center of each cookie.
- Fill the indentation with raspberry jam and almond flakes.
- Bake the cookies for 12-15 minutes, or until the edges are light golden brown.
- Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 158kcal (8%)Carbohydrates: 19g (6%)Protein: 2g (4%)Fat: 9g (14%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 20mg (7%)Sodium: 4mgPotassium: 33mg (1%)Fiber: 1g (4%)Sugar: 9g (10%)Vitamin A: 236IU (5%)Vitamin C: 1mg (1%)Calcium: 10mg (1%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
