These buttery, soft and tender Almond Raspberry Thumbprint Cookies are the perfect addition to any cookie plate this holiday season!
Filled with sweet raspberry jam and rolled in toasted almonds, these cookies are sure to bring smiles.
raspberry filled cookies with almonds
pinterestI’m teaming up with Land O’Lakes to share this fun and festive thumbprint cookie recipe.
Want to save this recipe?
We’ll email this recipe to you, so you can come back to it later!When it comes to holiday cookies, quality butter like Land O Lakes® Unsalted Butter, makes a big difference in the final result. These cookies are soft and tender and melt in your mouth.
Almond Raspberry Thumbprint Cookies
If you’ve never had a thumbprint cookie before, let me introduce you to these tasty little morsels.
The cookie base is a butter shortbread cookie that I’ve enhanced with a touch of almond extract.
The simple cookie dough is chilled, then rolled into small balls and then you, get this… USE YOUR THUMB to gently press a small cavity in the center of the cookie dough.
Hence – ‘thumbprint’ cookies.
ingredients for thumbprint cookies on white table with almonds and raspberry jam
Ingredients Needed For Thumbprint Cookies
Here’s the basic list of ingredients you’ll need in order to make these delish cookies. As always, you can find the full list of ingredients located in the printable recipe card below.
Land O Lakes® Unsalted Butter
Sugar
Eggs – separate the yolks and whites
Almond Extract – replace with equal parts vanilla extract if nut allergy
Vanilla Extract
Flour
Cornstarch
Salt
Chopped Almonds – you can leave out if there is a nut allergy
Raspberry Preserves – swap with any other fruit spread to mix it up!
cream butter with sugar in bowl add egg yolks
How To Make Almond Raspberry Thumbprint Cookies
Thumbprint cookies are so fun because you really can customize them to your preferred taste with simple modifications.
I’ve jazzed up the classic thumbprint cookie by adding almond extract and then rolling the cookie dough in chopped almonds before baking.
The almonds add a nice toasted crunch to the buttery soft cookie.
CREAM BUTTER Add the butter and sugar to a mixing bowl and beat until the mixture is light and fluffy. You really want to make sure the sugar dissolves into the butter. This should take a few minutes.
ADD EGG YOLKS Separate the egg yolks from the egg whites and add only the egg yolks to the butter, along with the almond and vanilla extracts. Beat again until combined.
cookie dough in bowl with flour
ADD DRY INGREDIENTS Blend in the all purpose flour, cornstarch and salt and mix until the cookie dough forms.
CHILL DOUGH Cover the cookie dough and place in the fridge for at least 30 minutes.
cookie dough in bowl with spatula
ROLL INTO BALLS Gather about 1 tablespoon of dough into your hands and roll into a smooth ball. Repeat this process until all the dough is used up. This recipe should make about 30 cookies.
DIP IN EGG WHITES Lightly beat the reserved egg whites until they’re slightly frothy and then roll the cookie dough ball in the egg whites. This will act as a bonding agent for the chopped almonds.
cookie dough ball in egg whites
COAT WITH ALMONDS Roll the cookie dough balls in the chopped almonds and place them on a prepared cookie sheet.
PRESS AND FILL Use your thumb or the back of a small, rounded measuring spoon, to make a cavity in the cookie dough ball. Fill each cookie with 1/2 tsp of raspberry preserves.
filling cookie with raspberry preserves and almonds
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