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- 1 cup unsalted butter - 1 cup granulated sugar - 1 large egg yolk - 1 teaspoon almond extract - 2 cups all-purpose flour - 1/2 teaspoon salt - 1/2 cup raspberry jam - 1/4 cup sliced almonds - Optional: powdered sugar for dusting For these Raspberry Almond Thumbprint Cookies, each ingredient plays a key role. The unsalted butter gives the cookies a rich taste. Granulated sugar adds the sweet touch we all love. The egg yolk helps bind the dough and adds moisture. Almond extract gives a nice nutty flavor that pairs well with raspberry. All-purpose flour forms the base of the dough, while salt balances the sweetness. Raspberry jam brings a fruity finish, and sliced almonds add crunch. Accurate measurements are key for baking success. Use a measuring cup for dry ingredients and a liquid measuring cup for wet ones. Level off the flour with a knife to avoid extra flour. This ensures the cookies have the right texture. Too much flour can make them dry. You can swap almond extract for vanilla extract. This change will give a different flavor but still taste great. For a low-sugar option, choose a low-sugar raspberry jam. This keeps the cookies tasty without too much sweetness. You can also use different types of jam if you want to mix things up! First, you need to preheat your oven to 350°F (175°C). This step is key for even baking. While it heats, take two baking sheets and line them with parchment paper. This helps the cookies not stick. Set them aside for later. Now, let’s make the dough. In a mixing bowl, cream together 1 cup of softened butter and 1 cup of granulated sugar. Beat them until the mixture is light and fluffy. This takes about 3 to 4 minutes. Next, add 1 large egg yolk and 1 teaspoon of almond extract to the bowl. Mix until everything is well combined. In another bowl, whisk together 2 cups of all-purpose flour and 1/2 teaspoon of salt. Gradually add this dry mixture into the butter mixture. Stir just until combined; don't overmix. Time to shape the cookies! Roll the dough into 1-inch balls. Place them on your prepared baking sheets, leaving about 2 inches of space between each cookie. This lets them spread while baking. Using your thumb or the back of a teaspoon, make an indentation in the center of each ball. This is where the jam will go. Then, spoon about 1/2 teaspoon of raspberry jam into each indentation. Make sure not to overfill, or the jam will spill out. To add some crunch, sprinkle sliced almonds around the edges of the jam in each cookie. Press them lightly into the dough so they stick. Now it’s time to bake! Place the baking sheets in the oven and bake for 12 to 15 minutes. Keep an eye on the edges. They should turn lightly golden. Once they look good, take them out of the oven. Let the cookies cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely. For extra sweetness, you can dust them with powdered sugar before serving. Enjoy your Raspberry Almond Thumbprint Cookies! You can find the Full Recipe for more details. To get creamy cookie dough, start with softened butter. This helps it mix well with sugar. Beat the butter and sugar until light and fluffy. This takes about 3-4 minutes. For fluffy cookies, don’t over-mix the dough after adding flour. If you bake them too long, they can turn hard. Keep an eye on them. Bake until the edges are lightly golden, about 12-15 minutes. Use high-quality raspberry jam for the best taste. Cheap jam may lack the fruit flavor you want. You can also add a few drops of lemon juice. This brightens the taste of the cookies. If you like, try adding a bit of vanilla extract for depth. For making indentations in the cookies, you can use your thumb or a teaspoon. If you want a uniform shape, use a teaspoon. This gives you a nice round indentation. If you prefer a more rustic look, use your thumb. Both methods work well for holding the jam. {{image_2}} You can use many types of jam for these cookies. Try strawberry, apricot, or blueberry jam. Each jam brings its own flavor twist. You can mix and match flavors to find your favorite. Just remember to keep the jam thick enough to hold its shape. Thinner jams may spread out too much in the oven. If you want to switch up the nuts, pecans, walnuts, or peanuts work well. Each nut adds a unique taste. Pecans give a soft, buttery flavor. Walnuts add a slight bitterness that pairs nicely with sweet jam. Peanuts can add a fun crunch and a savory note. Feel free to experiment with your favorites! You can easily make these cookies gluten-free. Use a gluten-free flour blend instead of all-purpose flour. They still taste great! For vegan cookies, swap the butter for coconut oil and the egg yolk for a flax egg. Mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for a few minutes until it thickens. This works well in most cookie recipes. To keep your Raspberry Almond Thumbprint Cookies fresh, put them in an airtight container. Line the bottom with parchment paper. This will help keep moisture away. Store them at room temperature, away from sunlight. If you want to keep them longer, you can refrigerate them. Just let them come to room temperature before serving. You can freeze both the dough and the baked cookies. For the dough, shape it into balls and freeze on a baking sheet first. Once frozen, place the balls in a zip-top bag. For baked cookies, let them cool completely before freezing. Store them in an airtight container or a freezer bag. Enjoy them within three months for best taste. These cookies can last about a week at room temperature. If you store them in the fridge, they can last up to two weeks. The jam helps keep them moist, but they taste best fresh. For longer storage, use the freezing tips above. If your dough feels too sticky, don't worry! You can fix it easily. Start by adding a bit more flour, one tablespoon at a time. Mix it well after each addition. This helps balance the moisture. If the dough is still sticky, chill it in the fridge for about 15 minutes. Chilling firms up the dough and makes it easier to work with. Yes, you can! Making these cookies ahead of time is a great idea. You can prepare the dough and roll it into balls. Then, place the balls on a baking sheet and freeze them for about an hour. Once frozen, transfer the cookie balls to a zip-top bag. When you're ready to bake, just pop them in the oven. You might need to bake them a few minutes longer. To know when your cookies are done, look for a few signs. They should be lightly golden around the edges. The center might look a bit soft, but that’s okay. The cookies will firm up as they cool. You can also gently press the edge with your finger. If it feels set, you’re good to go! You can find the complete recipe for these delicious Raspberry Almond Thumbprint Cookies [here](#). You now have all the details to make perfect Raspberry Almond Thumbprint Cookies. We covered essential ingredients, precise measurements, and helpful tips for excellent results. Remember to try different jams or nuts to make this recipe your own. Store your cookies properly to keep them fresh for longer. Enjoy these tasty delights anytime! Happy baking, and I hope these cookies bring joy to your kitchen.

Raspberry Almond Thumbprint Cookies

Indulge in the delightful flavors of Raspberry Almond Thumbprint Cookies with this easy recipe! These buttery treats, filled with luscious raspberry jam and topped with crunchy almonds, are perfect for any occasion. With just a few simple ingredients and quick steps, you can bake a batch of 24 cookies in no time. Click through to discover the full recipe and treat yourself to a delicious, homemade dessert that everyone will love!
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Ingredients
  

1 cup unsalted butter, softened

1 cup granulated sugar

1 large egg yolk

1 teaspoon almond extract

2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup raspberry jam

1/4 cup sliced almonds

Optional: powdered sugar for dusting

Instructions
 

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

    In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

      Add the egg yolk and almond extract, mixing until well combined.

        In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry mixture to the butter mixture, stirring until just combined.

          Roll the dough into 1-inch balls and place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.

            Using your thumb or the back of a teaspoon, make an indentation in the center of each ball.

              Spoon about 1/2 teaspoon of raspberry jam into each indentation, being careful not to overfill.

                Sprinkle sliced almonds around the edges of the jam in each cookie, pressing them lightly into the dough.

                  Bake for 12-15 minutes until the edges are lightly golden. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

                    Optional: Dust with powdered sugar before serving for an extra touch of sweetness!

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