Description
Delicious thumbprint cookies filled with tangy raspberry jam and topped with a smooth almond glaze.
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
- 1 cup powdered sugar
- 4 TBS heavy cream
- 1/2 tsp almond extract (for the glaze)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and granulated sugar in a large mixing bowl until light and fluffy.
- Add the almond extract and mix until combined.
- Gradually add the flour and salt, stirring until just combined.
- Scoop small portions of dough and roll them into balls about an inch in diameter, placing them on a parchment-lined baking sheet.
- Press your thumb gently into the center of each ball to create a small indent.
- Fill each thumbprint with a teaspoon of raspberry jam.
- Bake for 12-15 minutes until edges are golden.
- Let cookies cool on a wire rack.
- Prepare the glaze by whisking the powdered sugar, heavy cream, and almond extract until smooth.
- Drizzle the glaze over cooled cookies and let set.
Notes
Store cookies in an airtight container at room temperature to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg