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To make these delightful cookies, gather the following ingredients: - 1 cup unsalted butter, softened This gives the cookies a rich flavor and soft texture. - 3/4 cup powdered sugar This sweetens the dough and helps create a tender cookie. - 1 teaspoon almond extract This adds a lovely nutty flavor that pairs well with raspberry. - 2 cups all-purpose flour The base of the cookies, providing structure. - 1/2 teaspoon salt Salt enhances the flavor and balances the sweetness. - 1/2 cup raspberry jam This fills the thumbprint and adds a sweet-tart taste. - 1/4 cup finely chopped almonds (optional) These add a nice crunch and extra flavor if you choose to use them. - 1/4 teaspoon vanilla extract This deepens the flavor profile and complements the almond. - Additional powdered sugar for dusting (optional) A light dusting adds a nice finishing touch for presentation. Feel free to adjust the optional ingredients to suit your tastes! For instance, you can skip the almonds if you prefer a nut-free cookie. 1. Preheat the oven to 350°F (175°C). This is a key step to ensure even baking. While the oven heats, line a baking sheet with parchment paper. This keeps the cookies from sticking and makes cleanup easy. 2. Mix the ingredients in order. Start by creaming 1 cup of softened unsalted butter and 3/4 cup of powdered sugar in a large bowl. Mix until it is light and fluffy. Next, add 1 teaspoon of almond extract. Mix well until it's fully combined. 3. In a separate bowl, whisk together 2 cups of all-purpose flour and 1/2 teaspoon of salt. Gradually add this dry mix to the butter mixture. Stir until just combined. Do not overmix, as this can make the cookies tough. 4. Form the cookie dough. Take about a tablespoon of dough and roll it into a smooth ball. Place each ball on the prepared baking sheet, leaving space between each one. 5. Create thumbprints. Use your thumb or the back of a teaspoon to make a small indent in the center of each cookie ball. This is where the raspberry jam will go later. 6. Fill the cookies. Spoon a small amount of raspberry jam into each indentation. If you like, you can sprinkle 1/4 cup of finely chopped almonds around the edge of each cookie for extra crunch and flavor. 7. Bake the cookies. Place the baking sheet in the preheated oven. Bake for 12-15 minutes, or until the edges are lightly golden. The centers may seem soft, but they will firm up as they cool. 8. Cool the cookies. Allow the cookies to cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. If you want, dust them with more powdered sugar before serving. Following these steps will help you create perfect raspberry almond thumbprint cookies that are both easy and delicious! To make these cookies shine, avoid some common mistakes. First, don't overmix the dough. Mix until just combined to keep the cookies tender. Second, make sure your butter is softened, not melted. Soft butter helps create a fluffy texture. Lastly, don't skip the indentation step. A good thumbprint holds the jam well. For the best texture, use a light touch when forming the dough. Roll the balls gently without packing them too tight. This will keep your cookies soft and airy. When you bake them, make sure they are evenly spaced. This allows hot air to flow around each cookie, ensuring even baking. To ensure even baking, check your oven's temperature with an oven thermometer. Ovens can run hot or cold, affecting your cookies. Rotate your baking sheet halfway through the baking time. This helps them brown evenly. Watch for the edges turning golden while the centers stay soft. They will firm up as they cool, creating the perfect bite. {{image_2}} You can change the flavors of raspberry almond thumbprint cookies to suit your taste. Here are some fun ideas: - Substituting with different jams: You can use many types of jam. Try apricot or strawberry for a new flavor. Each jam adds its unique taste. - Adding flavors: Want to mix it up? Add a bit of lemon zest for a fresh twist. You can also try cocoa powder for a rich chocolatey note. These flavors make each bite exciting. - Using different nuts or omitting them: Almonds are great, but other nuts work too. Consider using walnuts or pecans for a different crunch. If you want a nut-free option, just leave them out. Your cookies will still taste amazing! These variations make your cookies special and fun. Don't be afraid to experiment! To keep your Raspberry Almond Thumbprint Cookies fresh, store them in an airtight container. This helps keep them moist and tasty. You can use a cookie tin or a plastic container. Place parchment paper between layers to avoid sticking. For the best taste, enjoy these cookies within a week. After a week, they may start to lose their great flavor and texture. If you want to save them longer, freezing is a good option. To freeze your cookies, first, let them cool completely. Then, place them in a single layer on a baking sheet and freeze for about an hour. Once frozen, transfer them to an airtight freezer bag or container. Be sure to label the bag with the date. You can store them in the freezer for up to three months. When you're ready to eat them, just take out the number you want. Let them sit at room temperature for about 15 minutes to soften. You can also warm them in the oven at a low temperature for a few minutes. Enjoy your cookies fresh and delicious! Can I use margarine instead of butter? Yes, you can use margarine in place of butter. It may change the taste a bit. Choose a stick margarine, not a spreadable kind, for best results. This will help keep the cookie texture similar. The cookies might be slightly softer, but they will still be tasty. How can I make these cookies gluten-free? To make these cookies gluten-free, swap the all-purpose flour for a gluten-free blend. Many blends work well, but check the mix for xanthan gum. If it lacks this, add a teaspoon to help with texture. Follow the same steps in the recipe, and you will enjoy delicious cookies. What can I use instead of almond extract? If you need a substitute for almond extract, use vanilla extract. It will give a different flavor, but it still tastes great. You could also try hazelnut extract for a nutty touch. Just keep the amount the same as the almond extract in the recipe. Raspberry almond thumbprint cookies are a tasty treat that anyone can make. We covered the simple ingredients, step-by-step preparation, and tips for the best results. You learned about fun variations to try and proper storage methods to keep your cookies fresh. Experiment with flavors and enjoy these cookies with your loved ones. Baking is fun, and these tips will help you every time. Now get in the kitchen and start baking!

Raspberry Almond Thumbprint Cookies

Indulge in the delightful taste of Raspberry Almond Thumbprint Cookies with this easy recipe! Perfectly buttery and filled with fruity raspberry jam, these cookies are sure to impress. With just a few simple ingredients, you can create delicious treats that are ideal for any occasion. Get ready to bake and satisfy your sweet tooth! Click through to explore the full recipe and start baking these irresistible cookies today.
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Ingredients
  

1 cup unsalted butter, softened

3/4 cup powdered sugar

1 teaspoon almond extract

2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup raspberry jam

1/4 cup finely chopped almonds (optional)

1/4 teaspoon vanilla extract

Additional powdered sugar for dusting (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.

      Add the almond extract and mix well until fully incorporated.

        In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.

          Take about a tablespoon of dough and roll it into a ball. Place each ball on the prepared baking sheet, leaving space between each cookie.

            Using your thumb or the back of a teaspoon, make a small indent in the center of each cookie ball.

              Fill each indentation with a small spoonful of raspberry jam.

                If desired, sprinkle the chopped almonds around the edge of each cookie for extra crunch and flavor.

                  Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may still appear soft; they will firm up as the cookies cool.

                    Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                      Once cooled, dust with additional powdered sugar if desired.

                        Prep Time: 25 minutes | Total Time: 45 minutes | Servings: About 24 cookies