Raspberry Almond Thumbprint Cookies

An extra sweet holiday treat.
Serves 24 | 


1/2 cup seedless raspberry jam
2/3 cup sugar
2 sticks butter
1/2 teaspoon almond extract
2 cups flour
1/4 teaspoon salt


  1. Whisk together salt and flour in a mixing bowl. Set aside.
  2. In a large mixing bowl, combine almond extract, butter and sugar. Use an electric mixer to beat until mixture is creamy. Slowly add the flour mix to the butter mix. Beat until well blended. Cover and place in the refrigerator for 1 hour.
  3. Preheat oven to 350° F. Line a baking sheet with parchment paper.
  4. Remove dough from the refrigerator. Measure out 24 segments of dough and roll into balls. Arrange on the baking sheet. Slightly press down on the dough balls with your palm.
  5. Gently press into the center of the dough with your finger to make an indent. Spoon a small amount of raspberry jam into the indent.
  6. Place baking sheet into the oven and bake for 12-15 minutes, until lightly browned.
  7. Remove from oven, let sit for a few minutes and then transfer cookies to a cooling rack.
Season: Winter
Course: Dessert
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