Description
Make delicious raspberry thumbprint cookies with this simple recipe. Enjoy these sweet and almond-flavored treats.
Ingredients
Scale
- 1 cup butter, softened
- ⅔ cup white sugar
- 1 ¼ teaspoons almond extract, divided
- 2 cups all-purpose flour
- ½ cup seedless raspberry jam
- ½ cup confectioners’ sugar
- 1 teaspoon milk
Instructions
- Gather all ingredients.
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat butter and white sugar together in a medium bowl until creamy. Mix in 1/2 teaspoon almond extract. Add flour and mix until dough comes together.
- Form dough into 1 ½-inch balls and place on ungreased cookie sheets about 2 inches apart. Use your thumb to press down and make a dent in the center of each ball, then fill with jam.
- Bake in batches in the preheated oven until edges are lightly browned, about 14 to 18 minutes; allow to cool on cookie sheet for a few minutes.
- Mix confectioners’ sugar, milk, and remaining 3/4 teaspoon almond extract together in a medium bowl until smooth; drizzle lightly over warm cookies.
- Enjoy!
Notes
- For best results, use softened butter.
- Adjust baking time based on your oven.
- Let cookies cool completely for easier handling.
Nutrition
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 8g
- Sodium: 20mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.2g
- Protein: 0.5g
- Cholesterol: 15mg