Dessert: United States – Raspberry Almond Thumbprint Cookies

Serving Size: 30

Approximate Time

Prep 15 min

Cook 14 min

Additional 30 min

Total 1 hr

Ingredients

1 cup (2 sticks / 227 g) unsalted butter, softened
2 / 3 cup (135 g) granulated sugar
1 large egg
1 tsp (5 ml) almond extract
1 / 2 tsp (2.5 ml) vanilla extract
2 1 / 4 cups (280 g) all-purpose flour
1 / 2 tsp (3 g) kosher salt
1 / 2 cup (160 g) seedless raspberry jam
1 / 2 cup (60 g) powdered sugar (optional glaze)
1 to 2 tsp (5 to 10 ml) milk (optional glaze)
1 / 4 tsp (1.25 ml) almond extract (optional glaze)

Instructions

Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
In a large bowl, beat the softened butter and granulated sugar with a hand mixer until light and creamy, about 2 minutes. Beat in the egg, almond extract, and vanilla extract until combined.
In a separate bowl, whisk together the flour and salt. Add the dry ingredients to the wet ingredients and mix on low just until a soft dough forms. If the dough seems crumbly, mix in 1 to 2 teaspoons milk until it comes together.
Cover and chill the dough for 20 to 30 minutes to make it easier to handle.
Scoop 1-tablespoon portions of dough, roll into balls, and place 2 inches apart on the prepared sheets. Use your thumb or the back of a 1/2-teaspoon measure to make a deep indentation in the center of each ball, smoothing any cracks.
Stir the raspberry jam to loosen, then spoon about 1/2 teaspoon into each indentation.
Bake 12 to 14 minutes, until the edges are set and the bottoms are lightly golden. If the centers puff, gently press them back down right out of the oven.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
For the optional glaze, whisk powdered sugar, milk, and almond extract until smooth and drizzleable. Adjust with a few drops of milk if needed. Drizzle over cooled cookies and let set before serving. Makes about 30 cookies.