Description
These Almond Raspberry Thumbprint Cookies are buttery, tender treats filled with sweet-tart raspberry preserves and coated in crunchy chopped almonds. A perfectly delicate cookie that combines rich almond and vanilla flavors with a soft center and a nutty exterior, ideal for sharing during holidays or as an everyday indulgence.
Ingredients
Scale
Cookie Dough
- 1 cup Land O Lakes® Unsalted Butter, softened
- ½ cup sugar
- 2 large eggs (separated yolks and whites)
- ¾ tsp almond extract
- ¼ tsp vanilla extract
- 2 ¼ cups all purpose flour
- 2 tsp cornstarch
- ½ tsp salt
Coating and Filling
- 1 ½ cups almonds, finely chopped
- ½ cup raspberry preserves
Instructions
- Prepare and Preheat: Line a baking sheet with parchment paper or a silicone baking mat and set aside. Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready when the dough is prepared.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together using a mixer or by hand until the sugar is fully dissolved and the mixture is smooth and creamy, about 2 to 3 minutes. Scrape down the sides of the bowl as necessary to incorporate all ingredients evenly.
- Add Eggs and Extracts: Carefully separate the eggs, placing the whites into a small separate bowl and adding the yolks to the butter mixture. Then add the almond and vanilla extracts. Beat all together until everything is well combined and fluffy.
- Incorporate Dry Ingredients: Add the all-purpose flour, cornstarch, and salt into the wet mixture. Mix gently until a soft dough forms. You might need to finish combining the dough using your hands for thorough incorporation. Wrap or cover the dough and refrigerate for at least 30 minutes to allow it to firm up.
- Form Dough Balls and Coat: Once chilled, roll the dough into tablespoon-sized balls. Lightly beat the reserved egg whites until just frothy. Dip each dough ball first into the egg whites, then roll in the finely chopped almonds ensuring an even coating.
- Shape and Fill Cookies: Place the coated dough balls on the prepared baking sheet spaced about 2 inches apart. Using your thumb or the back of a small spoon, gently press a shallow cavity in the center of each ball without creating a hole through. Fill each indentation with approximately ½ teaspoon of raspberry preserves.
- Bake and Cool: Bake the cookies in the preheated oven for 13 to 15 minutes, or until lightly golden on the edges. Remove from the oven and let the cookies cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely, helping them set and preventing breakage.
Notes
- Ensure the butter is softened for easy creaming but not melted.
- Chilling the dough helps maintain the cookie shape during baking and improves texture.
- Be gentle when pressing the thumbprint to avoid breaking the dough apart.
- Use well-drained preserves to avoid soggy cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Keywords: almond thumbprint cookies, raspberry preserves cookies, nut coated cookies, homemade cookies, holiday cookies, almond extract cookies
