Description
These delightful thumbprint cookies filled with raspberry jam are a nostalgic treat, perfect for sharing and creating cherished memories.
Ingredients
Scale
- 1 cup unsalted Butter
- 2/3 cup Sugar
- 1/2 cup Raspberry jam
- 1 cup Powdered sugar
- 2 1/4 cups All-purpose flour
- 1/2 tsp Almond extract
- 1 tsp Vanilla extract
- 1/4 tsp Salt
- 1 tbsp Milk
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together the unsalted butter and sugars until light and fluffy.
- Beat in the vanilla extract and almond extract.
- Gradually mix in the all-purpose flour and salt until a dough forms.
- Roll the dough into small balls and place them on a baking sheet lined with parchment paper.
- Make an indentation in the center of each ball using your thumb or the back of a spoon.
- Fill each indentation with raspberry jam.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow cookies to cool before transferring them to a wire rack.
Notes
For special occasions, sprinkle powdered sugar on top before serving. Store in an airtight container for up to one week, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: cookies, thumbprint cookies, raspberry jam, baking, dessert