Raspberry Almond Thumbprint Cookies
Raspberry Almost Thumbprint Cookies are a family favorite and easy to make.
Ingredients
- ⅔ cup sugar
- 1 cup butter, softened
- 2 cups flour
- 1 tsp almond extract
- ½ cup raspberry jam
Glaze
- 1 cup powdered sugar
- 1½ tsp almond extract
- 3 tsp water
Instructions
- Heat oven to 350°F
- Add ⅔ cup sugar, 1 cup butter, softened, and 1 tsp almond extract in a large bowl or stand mixer. Mix until creamy.
- Add the 2 cups flour one cup at a time and mix until well combined.
- Spray a cookie sheet pan with cooking spray or use a piece of parchment paper.
- Roll dough into 1-2" balls and set on a cookie sheet.
- Use your thumb to make an indent in the middle of the cookie.
- Put the ½ cup raspberry jam into a plastic bag or piping bag, cut a small hole in the bottom or corner, and fill the thumbprint with jam.
- Bake for 14-18 minutes or until lightly brown. Don't overbake them.
- Let stand for 5 minutes. While the cookies are cooling off, make the glaze.
- Mix the 1 cup powdered sugar, 1½ tsp almond extract, and 3 tsp water until well combined, then add it to a plastic bag or a piping bag. Cut a small hole in the bottom or corner of the bag and drizzle the glaze back and forth over the cookie in a zig-zag pattern.
Notes
You can use Truvia Complete Sweet® granulated sweetener instead of regular sugar if you want to lower the sugar content and calories. Truvia Complete Sweet Granulated sugar sweetens and measures cup for cup so use the same measurements as the recipe calls for. You can also use the Truvia Complete Sweet confectioners sweetener for the glaze. Using these sweeteners does not alter the texture of the cookies and they turn out great and taste just like you've used real sugar. Give it a try if you want less sugar!