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To make delicious Raspberry Almond Thumbprint Cookies, gather these ingredients: - 1 cup unsalted butter, softened - 3/4 cup granulated sugar - 1/4 cup brown sugar, packed tightly - 1 large egg - 1 teaspoon pure almond extract - 2 cups all-purpose flour - 1/2 teaspoon baking powder - 1/4 teaspoon fine sea salt - 1/2 cup finely chopped almonds - 1/2 cup raspberry jam (or preserves) These ingredients are the key to a delightful treat. The unsalted butter gives a rich flavor, while the sugars add sweetness. The egg and almond extract bring moisture and a lovely nutty taste. The flour and baking powder create a soft, tender cookie. Finely chopped almonds add crunch, and the raspberry jam provides a fruity burst. Make sure your butter is at room temperature. It mixes better and helps create a fluffy dough. Using fresh almond extract enhances the cookies' flavor. You can swap the raspberry jam for other flavors if you wish, but raspberry pairs well with almonds. With these ingredients, you are ready to create joy in your kitchen! - Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. - In a large bowl, cream together 1 cup of softened butter, 3/4 cup of granulated sugar, and 1/4 cup of brown sugar. Use a mixer on medium speed for 2-3 minutes until fluffy. This step helps make soft cookies. - Add 1 large egg and 1 teaspoon of pure almond extract. Mix on medium speed until smooth and well combined. - In another bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of fine sea salt. This helps to mix the dry ingredients evenly. - Gradually add the dry mixture to the wet mixture. Mix on low speed until just combined. Do not overmix, or your cookies may become tough. - Use a tablespoon to scoop dough and roll it 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 a measuring spoon, make a small indentation in the center of each dough ball. Be careful not to make it too deep. - Spoon about 1/2 teaspoon of raspberry jam into each indentation. - Bake the cookies for 12-15 minutes, until the edges turn lightly golden. Watch them closely to avoid overbaking. - Let the cookies cool on the baking sheets for 5 minutes. Then transfer them to wire racks to cool completely. To bake tender cookies, start with room-temperature butter. Cream the butter well with the sugars. This step adds air and makes cookies light. The key is to mix until fluffy, about 2-3 minutes. Be careful not to overmix the dough when adding flour. Overmixing makes cookies tough. Baking times can change based on your oven. My oven bakes perfectly in 12-15 minutes. Keep an eye on them. Remove the cookies once the edges turn a light golden color. For added flavor, you can mix in a pinch of cinnamon or vanilla. These spices pair well with raspberry and almond. Fresh raspberries on top of each cookie add a burst of color and taste. They make your cookies look more appealing too. Display the cookies on a nice plate for a lovely look. Arrange them in a circle or a neat stack. Dust the cookies with powdered sugar for a touch of charm. This simple step makes them more eye-catching. Serve with fresh raspberries to bring out their vibrant flavor. {{image_4}} You can swap raspberry jam for many other flavors. Try apricot, strawberry, or even blueberry jam. Each fruit adds a unique twist to your cookies. If you like citrus, lemon curd works too. For special diets, look for low-sugar or fruit-only jams. This keeps the cookies tasty and healthier. Almonds are a classic choice, but you can use other nuts. Pecans or walnuts give a nice crunch and flavor. If you need nut-free cookies, try sunflower seeds or pumpkin seeds. These seeds still add texture and taste without the allergens. Just chop them finely, and mix them in like nuts. To make gluten-free cookies, substitute all-purpose flour with a gluten-free blend. Look for blends that include xanthan gum; this helps with texture. You can also use almond flour for a nutty flavor. Keep an eye on baking time, as gluten-free dough may need a few extra minutes. If you add a touch of vanilla, it enhances the taste too. To keep your Raspberry Almond Thumbprint Cookies fresh, store them in a cool, dry place. Use an airtight container to lock in moisture. This helps keep the cookies soft and chewy. If you want to keep them extra fresh, line the container with parchment paper. Avoid stacking cookies directly on top of each other to prevent squishing. You can freeze both unbaked and baked cookies. For unbaked cookies, shape the dough into balls and place them on a baking sheet. Freeze them for about an hour, then transfer the balls to a freezer bag. For baked cookies, let them cool completely before freezing. Place them in a single layer in an airtight container. To thaw, simply take out the desired amount and leave them at room temperature. If you want to enjoy warm cookies, pop baked cookies in the oven at 300°F for about 5 minutes. These cookies stay fresh at room temperature for about one week. After that, they may start to lose their flavor and texture. Look for signs of spoilage, such as a dry or crumbly texture. If they smell off or have an unusual taste, it's best to discard them. Always trust your senses when it comes to food safety! To make these cookies, follow these steps: 1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. 2. Cream together 1 cup of softened butter, 3/4 cup of granulated sugar, and 1/4 cup of brown sugar in a large bowl. Beat for 2-3 minutes until light and fluffy. 3. Add 1 large egg and 1 teaspoon of pure almond extract. Mix until smooth. 4. In another bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of sea salt. 5. Gradually mix the dry ingredients into the wet mixture until just combined. 6. Gently fold in 1/2 cup of finely chopped almonds. 7. Scoop dough into 1-inch balls, placing them on the baking sheets about 2 inches apart. 8. Create a thumbprint in each ball and fill with 1/2 teaspoon of raspberry jam. 9. Bake for 12-15 minutes until the edges are lightly golden. 10. Cool for 5 minutes on the sheets and then transfer to wire racks to cool completely. Yes, you can use other types of jam! Some great options include: - Strawberry jam - Apricot jam - Blueberry jam These jams add their unique flavors while keeping the cookie moist. Experiment with your favorites to find the best match for your taste! The baking time for these cookies is typically 12-15 minutes. However, baking may vary based on your oven type. Keep an eye on the cookies. They should turn lightly golden at the edges. If your oven runs hot, check them a minute or two early. Absolutely! These cookies make a lovely gift. To package them: - Place them in a decorative box or tin. - Layer them with parchment paper to prevent sticking. - Add a ribbon for a nice touch. These cookies look beautiful and taste fantastic, making them perfect for sharing! This guide covered how to make popular Raspberry Almond Thumbprint Cookies. We explored the ingredients, from nuts and sugars to the perfect jam. I shared tips for baking and ensuring your cookies stay soft. You learned about variations and storage, plus how to present them well. Enjoy baking these cookies, impress friends and family with your skills!

Raspberry Almond Thumbprint Cookies

Indulge in the delightful flavors of Raspberry Almond Thumbprint Cookies! These easy-to-make treats combine buttery goodness with the sweetness of raspberry jam and a hint of almond. Perfect for any occasion, they're sure to impress your family and friends. Follow our simple recipe to create homemade bliss in just 35 minutes.
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Ingredients
  

1 cup unsalted butter, softened to room temperature

3/4 cup granulated sugar

1/4 cup brown sugar, packed tightly

1 large egg, at room temperature

1 teaspoon pure almond extract

2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon fine sea salt

1/2 cup finely chopped almonds

1/2 cup raspberry jam (or preserves)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure easy removal of the cookies later.

    In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar. Beat the mixture on medium speed for 2-3 minutes until it becomes light and fluffy, which helps create a tender cookie.

      Add the egg and almond extract to the creamed mixture. Beat on medium speed until the ingredients are fully incorporated and smooth.

        In a separate bowl, whisk together the all-purpose flour, baking powder, and sea salt. This ensures even distribution of the dry ingredients.

          Gradually incorporate the dry mixture into the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.

            Gently fold in the finely chopped almonds using a spatula, making sure they are evenly distributed throughout the dough.

              Using a tablespoon, scoop out portions of the dough and roll them into balls that are approximately 1 inch in diameter.

                Carefully place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

                  With your thumb, or the back of a 1/2 teaspoon measuring spoon, gently create an indentation in the center of each dough ball. Aim for a deep enough well to hold the jam but not so deep that it reaches the baking sheet.

                    Spoon about 1/2 teaspoon of raspberry jam into each indentation, filling them just to the top.

                      Bake the cookies in your preheated oven for 12-15 minutes, or until the edges turn lightly golden. Keep an eye on them to avoid overbaking.

                        Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Afterward, carefully transfer them to wire racks to cool completely.

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

                            - Presentation Tips: For an elegant display, arrange the cookies on a decorative plate. Lightly dust them with powdered sugar for a charming finish and serve alongside fresh raspberries to complement their vibrant color and flavor.