Raspberry Almond Thumbprint Cookies
Buttery with a touch of tang! Raspberry and almond are two flavors that will ALWAYS compliment each other!
I absolutely LOVE raspberries…..so, it is only fitting that include a raspberry cookie in my Christmas baking line-up! I do not like overly sugary desserts…..I want a delectable balance. The raspberry jam provides enough sweetness in this cookie to satisfy any sweet-tooth craving!
In a large mixing bowl, whisk together the flour, cornstarch and salt until combined; set aside. Using a stand mixer (with a paddle attachment), beat on medium-high speed the butter, sugar and almond extract until fluffy. Reduce the speed to low and slowly add the dry ingredients into the stand mixer until combined and the dough has formed. Refrigerate the dough for at least one hour.
After 1 hour, preheat your oven to 350°F. Shape the dough with your palms into 1″ balls and place them on a parchment lined baking sheet. (Place extra dough in the refrigerator until it is time to bake again.) Using your pinky finger, make an indent into each ball of dough. Fill each hole with 1/4-1/2 teaspoon of raspberry jam. Bake for 12 minutes.
After baking, let the cookies rest on the baking sheet before transferring to a cooling rack to completely cool. Store in an airtight container.
XOXO,
Kendallraye
Raspberry Almond Thumbprint Cookies
Equipment
- Stand Mixer
- Large Mixing Bowl
- Baking Sheets
Ingredients
- 2 cups All-Purpose Flour
- 2 teaspoons Corn Starch
- 1/4 teaspoon Salt
- 1 cup Butter Salted; At Room Temperature
- 2/3 cup Granulated Sugar
- 1 teaspoon Almond Extract
- 1/2 cup Raspberry Jam With Seeds (I like these cookies more rustic)
Instructions
- In a large mixing bowl, whisk together the flour, cornstarch and salt until combined; set aside.
- Using a stand mixer (with a paddle attachment), beat on medium-high speed the butter, sugar and almond extract until fluffy.
- Reduce the speed to low and slowly add the dry ingredients into the stand mixer until combined and the dough has formed. Refrigerate the dough for at least one hour.
- After 1 hour, preheat your oven to 350°F. Shape the dough with your palms into 1" balls and place them on a parchment lined baking sheet. (Place extra dough in the refrigerator until it is time to bake again.)
- Using your pinky finger, make an indent into each ball of dough. Fill each hole with 1/4-1/2 teaspoon of raspberry jam. Bake for 12 minutes.
- After baking, let the cookies rest on the baking sheet before transferring to a cooling rack to completely cool.
- Store in an airtight container.
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