Description
Delightful cookies with a buttery base and sweet-tart raspberry jam filling, perfect for sharing and creating memories.
Ingredients
Scale
- 1 cup unsalted butter (softened)
- 2/3 cup granulated sugar
- 1 tsp almond extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup raspberry jam
- For the glaze:
- 1 cup powdered sugar
- 4 TBS heavy cream
- 1/2 tsp almond extract
Instructions
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- Mix in the almond extract.
- Gradually add the all-purpose flour and salt, mixing until just combined.
- Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets.
- Using your thumb or the back of a measuring spoon, press an indent into each ball.
- Fill the indent with raspberry jam, careful not to overfill.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks.
- For the glaze, whisk together powdered sugar, heavy cream, and almond extract until smooth, then drizzle over the cookies once cooled.
Notes
Use high-quality jam for the best flavor. For variation, consider different fruit jams or adding a sprinkle of sea salt on top.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, raspberry, thumbprint, desserts, baking