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- 1 cup unsalted butter, softened - 3/4 cup granulated sugar - 1/4 cup brown sugar, packed - 1 large egg - 1 teaspoon almond extract - 2 cups all-purpose flour - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup finely chopped almonds - 1/2 cup raspberry jam (or preserves) You can use alternative sweeteners if you want a healthier cookie. Try honey or maple syrup. Different jams also work well. You can use strawberry, apricot, or even lemon curd. If you want a nut-free version, replace almonds with seeds like sunflower or pumpkin. These changes keep the cookie tasty and fun! - Preheat your oven to 350°F (175°C). - Line two baking sheets with parchment paper. Start with a clean kitchen. Preheating the oven helps the cookies bake evenly. Lining the sheets keeps cookies from sticking. - Cream butter, granulated sugar, and brown sugar together. - Incorporate egg and almond extract. Next, grab a large bowl. Beat softened butter with both sugars until light. This takes about 2-3 minutes. Then, add the egg and almond extract. Mix until smooth. This gives the cookies their rich flavor. - Whisk together flour, baking powder, and salt. - Fold in chopped almonds. In another bowl, whisk the flour, baking powder, and salt. This step adds structure to the cookies. Now, gently fold in the chopped almonds. They add a nice crunch. - Scoop and roll dough into balls. - Make indents and fill with raspberry jam. Using a tablespoon, scoop the dough and roll it into balls. Each ball should be about 1 inch wide. Place them on the baking sheets, leaving space in between. Use your thumb to make a small indent in each ball. Fill the indent with raspberry jam. This is where the magic happens! - Bake for 12-15 minutes. - Cooling instructions after baking. Now, pop the trays in the oven. Bake for 12-15 minutes. Look for lightly golden edges. Once baked, let them cool on the sheets for 5 minutes. Then, transfer the cookies to wire racks to cool completely. Enjoy the sweet smell filling your kitchen! To make perfect Raspberry Almond Thumbprint Cookies, start by creaming the butter and sugars well. Use room temperature butter for smooth mixing. Blend them together until fluffy, about 2-3 minutes. This adds air, which helps the cookies rise. Next, when adding flour, don’t overmix. Mix just until you see no dry flour. Overmixing can make cookies tough. After mixing, fold in the finely chopped almonds gently. This keeps the dough light and airy. For the best freshness, store your cookies in an airtight container. This keeps them soft and tasty for days. You can also layer them with parchment paper to avoid sticking. If you want to save cookies for later, freezing is easy. Place baked cookies in a single layer on a baking sheet. Freeze until firm, then transfer to a container. They can last up to three months in the freezer. When ready to eat, just thaw and enjoy! Garnish your cookies with a light dusting of powdered sugar for a lovely touch. Serve them on a decorative plate with fresh raspberries. This makes a beautiful display. If you want to give these cookies as gifts, consider packaging them in clear bags tied with a ribbon. You can also use small boxes lined with tissue paper. This adds a personal touch and makes them feel special. {{image_2}} You can change the flavor by using different jams. Try strawberry, apricot, or blueberry jam. Each jam adds its unique twist. You can also add spices like cinnamon or nutmeg. A pinch of these spices brings warmth and depth to the cookies. Experiment to find your favorite mix! For gluten-free adaptations, swap all-purpose flour with a gluten-free blend. Many blends work well, so you can still enjoy these cookies. If you need vegan substitutions, use plant-based butter and a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. This will bind your dough just right! Holiday-themed versions can be fun! Use red and green sprinkles for Christmas, or add peppermint extract for a fresh taste. You can also incorporate seasonal fruits. In fall, try using apple butter instead of jam. In summer, mix in fresh berries for a burst of flavor. These ideas will keep your cookies fresh and exciting all year long! To keep your Raspberry Almond Thumbprint Cookies fresh, use airtight containers. This helps keep them soft and prevents them from drying out. You can store them at room temperature in the pantry. If you want them to last longer, you can place them in the refrigerator. Just remember to let them come to room temperature before enjoying them. Raspberry Almond Thumbprint Cookies last about one week when stored properly. Look for any signs of spoilage. If they feel hard, smell off, or have visible mold, it's time to toss them. Fresh cookies should feel soft and smell sweet. To reheat your cookies without drying them out, use the oven or microwave. For the oven, preheat it to 300°F (150°C) and warm the cookies for about 5 minutes. If you use the microwave, heat them for 10-15 seconds. This way, your cookies will be warm and soft. Serve them warm for the best taste! Can I use different nuts in this recipe? Yes, you can use different nuts! Walnuts or pecans work great. Just chop them finely, like you would with almonds. This will give your cookies a new twist while keeping that crunchy texture. How do I prevent the cookies from spreading too much while baking? To stop the cookies from spreading, chill the dough for 30 minutes before baking. This helps keep their shape in the oven. Also, make sure your butter is softened, not melted. That keeps the dough firm. What to do if the dough is too sticky or dry? If the dough is too sticky, add a little more flour, one tablespoon at a time. Keep mixing until it's easier to handle. If the dough is too dry, add a teaspoon of water or milk and mix again. How can I tell when the cookies are done baking? The cookies are done when the edges are lightly golden. The centers might look a bit soft. They will firm up as they cool. Trust your eyes, but you can also use a toothpick to check! Can I make these cookies ahead of time? Yes, you can! You can make the dough a day ahead. Just wrap it in plastic wrap and store it in the fridge. You can also freeze the shaped cookies for up to three months. Just bake them straight from the freezer; they may need a minute or two extra. What are good drink pairings with these cookies? These cookies pair well with tea, coffee, or even milk! A nice herbal tea, like chamomile, can balance the sweet flavors. If you want something stronger, try a fruity red wine. It complements the raspberry jam nicely. In this blog post, I shared a simple guide to making Raspberry Almond Thumbprint Cookies. We covered the essential and optional ingredients, along with step-by-step instructions. I provided tips for perfecting your cookies, along with storage methods and variations to keep things fresh and exciting. Baking can be fun and rewarding. With these recipes and tips, you can create tasty treats. Enjoy sharing them with friends and family!

Raspberry Almond Thumbprint Cookies

Indulge in the delightful flavors of Raspberry Almond Thumbprint Cookies! These soft and buttery treats are filled with sweet raspberry jam and topped with crunchy almonds for a perfect bite. Easy to make in just 35 minutes, they’re ideal for any occasion. Ready to impress your friends and family? Click through to explore this delicious recipe and create your own batch of these irresistible cookies today!
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Ingredients
  

1 cup unsalted butter, softened

3/4 cup granulated sugar

1/4 cup brown sugar, packed

1 large egg

1 teaspoon almond extract

2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup finely chopped almonds

1/2 cup raspberry jam (or preserves)

Instructions
 

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

      Add the egg and almond extract to the mixture and beat until well combined.

        In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

          Gradually add the dry mixture to the wet mixture, mixing until just combined.

            Fold in the finely chopped almonds gently to incorporate them into the dough.

              Using a tablespoon, scoop out portions of the dough and roll them into balls (about 1 inch in diameter).

                Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.

                  With your thumb or the back of a 1/2 teaspoon measuring spoon, create an indentation in the center of each dough ball.

                    Fill each indentation with about 1/2 teaspoon of raspberry jam.

                      Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.

                        Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

                          Prep Time: 20 minutes | Total Time: 35 minutes | Servings: 24 cookies

                            - Presentation Tips: Arrange the cookies on a decorative plate, sprinkle with powdered sugar for an elegant touch, and serve with fresh raspberries on the side for a colorful presentation.