Ingredients

1 cup unsalted butter (2 sticks), room temperature

⅔ cup granulated sugar

1 large egg yolk (no whites)

½ tsp almond extract (or vanilla extract)

2 ¼ cups all-purpose flour (stir, spoon & level)

½ tsp salt

½ cup seedless raspberry jam

½ cup powdered sugar

½ tsp almond extract (or vanilla extract)

2-3 tsp milk

Instructions

Step 1: Cream the butter and granulated sugar together in a stand mixer with the paddle attachment until the mixture is fluffy and light. Add the egg yolk and almond (or vanilla) extract, then mix to combine.

Step 2: In a separate bowl, whisk together the flour and salt. Gradually add this to the mixer, scraping the bowl as needed. The dough will be dry and crumbly at first; keep mixing until it comes together into a smooth dough.

Step 3: Line a baking sheet with parchment paper or a silicone mat. Use a small #50 scoop (about 1 tablespoon) to portion the dough into balls and place them on the prepared sheet. Gather all cookies on one tray for chilling.

Step 4: Roll each dough ball between your hands until smooth. Immediately make a dent in the center of each ball with a ½ teaspoon or your thumb. If the dough sticks, dip your thumb or spoon in granulated sugar. Doing this while the dough is still warm helps prevent cracking.

Step 5: Freeze the indented dough balls for 20 minutes until they are firm and cold. This will help prevent the cookies from spreading too much during baking.

Step 6: While chilling, preheat your oven to 350°F (175°C).

Step 7: Place the raspberry jam in a small microwave-safe bowl and heat for 5-10 seconds. Stir until smooth and fluid but not hot.

Step 8: Arrange the cookies 2 to 3 inches apart on a parchment or silicone-lined baking sheet. Bake only as many cookies as fit comfortably on your tray, keeping remaining dough in the freezer.

Step 9: Quickly fill each cookie indentation with a rounded ½ teaspoon of the warmed jam. Bake for 14 to 18 minutes, until the edges are lightly browned. Let the cookies cool on the baking sheet.

Step 10: To make the glaze, mix powdered sugar, almond (or vanilla) extract, and milk until smooth. Drizzle the glaze over the cooled cookies using a spoon or pipe with a small hole cut in a plastic bag. Allow the glaze to set before serving.

Tips & Variations

For a nut-free version, substitute vanilla extract for almond extract in both the dough and glaze.

Use different jams like apricot, strawberry, or blueberry for a variety of flavors.

To prevent cookie cracking, indent the dough balls immediately after rolling while the dough is warm.

If you don’t have a small scoop, use a teaspoon and level it carefully to portion the dough evenly.

FAQs

Can I use store-bought jam for this recipe?

Yes, store-bought seedless raspberry jam works well. Just warm it slightly to make filling easier.

Why is almond extract used in the recipe?

Almond extract adds a subtle nutty aroma that complements the raspberry jam. If you prefer, you can substitute with vanilla extract.

Dessert

Raspberry Thumbprint Cookies with Almond Glaze Recipe

Introduction