Almond and Raspberry Jam Thumbprints

Almond and Raspberry Jam Thumbprints

I grew up eating thumbprint cookies and could devour an entire plate in a day.  Being sentimental, I recreated the cookies of my childhood but with a few ‘Leslie’ changes: the addition of almond flour and almond extract.  The almond flavoring goes beautifully with the fruity jam and is a total must, if you ask me.  Enjoy these almond and raspberry jam thumbprints for great the holiday season or all year round because they are that good.

Almond and Raspberry Thumbprints
Almond and Raspberry Thumbprints

Recipe: Almond and Raspberry Jam Thumbprints

Prep Time: 5 minutes      Cook Time: 11-13 minutes       Serves: 15-20 small cookies

Ingredients:

1 1/2 stick butter, softened
1/2 cup sugar
1 egg
1/4 teaspoon almond extract
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup almond flour
1 1/2 cups all purpose flour
Raspberry jam
Powdered sugar, dusting for top

Directions:

Preheat oven to 325 degrees.

Cream the butter and sugar on medium speed for about 1 minute.  Add the egg and almond extract and continue mixing for another minute.  Add the salt, baking powder, almond flour, and all purpose flour and mix until thoroughly combined.  Using a small ice cream scooper, scoop out dough balls onto an oiled baking sheet.

Place baking sheet in the freezer for at least 30 minutes.

Bake the cookies for 11-13 minutes, depending on how soft you want them.  When the cookies come out of the oven, either using your thumb (careful the cookies will be very hot) or the end of a wooden spoon and push the center of the cookies down, making an indent for the raspberry jam to be placed.

Once the cookies have cooled, spoon about 1/2 teaspoon of raspberry jam in the center of each cookie.  For extra decoration, sift some powder sugar over the top of each cookie.

Enjoy!

Suggestions:

Other cookies that are perfect for the holidays include: sea salt tahini chocolate chip cookies and pumpkin chocolate chip cookies.

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