Description
Delicious raspberry jam thumbprint cookies, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- Optional: powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy.
- Add Extracts: Mix in the vanilla and almond extracts.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour and salt.
- Mix Wet and Dry: Gradually add the flour mixture to the butter mixture, beating until just combined.
- Shape Cookies: Roll dough into 1-inch balls and place them on the prepared baking sheet. Make an indentation in the center of each ball with your thumb or the back of a spoon.
- Fill with Jam: Spoon a small amount of raspberry jam into each indentation.
- Bake: Bake in the preheated oven for 13-15 minutes, or until the edges are lightly golden. Remove from oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Optional Dusting: Once cooled, dust cookies with powdered sugar if desired.
Notes
- Chill Dough: For easier handling, chill the dough for 30 minutes before shaping the cookies.
- Jam Variety: Feel free to use other types of jam or preserves if you prefer a different flavor.
- Uniform Cookies: Use a small cookie scoop for uniform-sized cookies.
- Storage: Store cookies in an airtight container for up to a week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg