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.
Recipe: Almond and Raspberry Jam Thumbprints
Prep Time: 5 minutes Cook Time: 11-13 minutes Serves: 15-20 small cookies
1 1/2 stick butter, softened
1/2 cup sugar
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
Powdered sugar, dusting for top
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.