Raspberry Almond Thumbprint Cookies
Thumbprint cookies are believed to have originated in Sweden and are traditionally filled with lingonberry jam.
This is vegetarian recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.
Raspberry Almond Thumbprint Cookies
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
-
In a mixing bowl, cream together the butter, granulated sugar, and almond extract until light and fluffy.
-
In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
-
Gradually add the dry ingredients to the butter mixture, mixing until well combined.
-
Roll the dough into 1-inch balls and place them on the prepared baking sheet.
-
Make an indentation in the center of each cookie using your thumb or the end of a wooden spoon.
-
Fill each indentation with about 1 teaspoon of raspberry jam.
-
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
-
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
-
Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 160kcal
- % Daily Value *
- Total Fat 9g14%
- Total Carbohydrate 18g6%
- Sugars 9g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
