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Raspberry Almond Thumbprint Cookies

Raspberry almond thumbprint cookies combine buttery, almond-scented dough with a sweet center of seedless raspberry jam. Chilling the dough helps the cookies hold their shape as they bake until set and lightly golden on the bottoms.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling 30 minutes
Total Time 1 hour 5 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 154
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter softened
  • 0.67 cup granulated sugar
  • 2 egg yolks large
  • 1 tsp vanilla extract
  • 0.5 tsp almond extract
  • 2 cups all-purpose flour
  • 0.5 cup almond flour
  • 0.5 tsp kosher salt
For the filling
  • 0.33 cup seedless raspberry jam

Equipment

  • 1 electric mixer
  • 2 18x13-inch rimmed baking sheets

Method
 

Make the dough
  1. Beat the butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes.
  2. Beat in the egg yolks, vanilla extract, and almond extract until combined.
  3. Whisk the all-purpose flour, almond flour, and salt in a medium bowl.
  4. Add the flour mixture to the butter mixture and mix on low just until a soft dough forms.
  5. Cover and refrigerate the dough for 30 minutes, until firm enough to roll.
Fill and bake
  1. Heat the oven to 350°F.
  2. Line two 18x13-inch rimmed baking sheets with parchment paper.
  3. Roll the dough into 1-inch balls.
  4. Place the balls 2 inches apart on the prepared baking sheets.
  5. Press a deep indentation into the center of each ball with your thumb.
  6. Spoon about 1/2 teaspoon raspberry jam into each indentation.
  7. Bake both sheets for 12 to 15 minutes, switching their positions halfway through, until the cookies are set and lightly golden on the bottoms.
  8. Let the cookies cool on the baking sheets for 5 minutes.
  9. Transfer the cookies to a wire rack to cool completely.

Notes

For neat, even cookies, make sure the chilled dough is firm enough to roll before shaping. Store in an airtight container in the refrigerator for up to 5 days; freezer: yes. For a gluten-free variation, use a measure-for-measure gluten-free flour blend in place of the all-purpose flour.