Description
These Thumbprint Cookies are a delightful combination of buttery texture and fruity raspberry jam, dusted with powdered sugar for an extra touch of sweetness. Perfect for any occasion, they are easy to make and sure to impress!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon almond extract
- 1/2 cup finely chopped almonds (or almond flour)
- 1/2 cup raspberry jam (or your favorite jam)
- Powdered sugar for dusting (optional)
Instructions
- Cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
- Mix in the egg yolk, vanilla extract, and almond extract until fully combined.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients in batches, mixing on low speed until just combined.
- Fold in the finely chopped almonds (or almond flour) using a spatula.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Portion out the dough using a tablespoon or cookie scoop, rolling into balls about 1 inch in diameter. Place them on the prepared baking sheet, leaving about 2 inches of space between each.
- Press down in the center of each ball with your thumb (or the back of a measuring spoon) to create a small indentation.
- Spoon about 1/2 teaspoon of raspberry jam into each thumbprint.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Optionally, dust the cooled cookies with powdered sugar for added sweetness and presentation.
- Enjoy the cookies with a cup of tea or coffee.
- Store any leftovers in an airtight container at room temperature for up to a week, or freeze for up to 3 months.
Notes
- Der Teig darf während der Ruhezeit nicht bewegt werden.
- Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
- Prep Time: 30 minutes
- Cook Time: 15 minutes