Raspberry Almond Thumbprint Cookies
Buttery, tender almond shortbread cookies rolled in sliced almonds and filled with a spoonful of raspberry jam. Pretty, simple and perfect for a cookie tin.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Serves
- 24
Chilling the dough for 20 minutes helps if your kitchen is warm. Use a thick jam rather than a runny preserve so it stays in the well. The cookies keep in an airtight tin for up to 5 days.
Method
-
Heat the oven to 350°F (175°C) and line two baking sheets with parchment.
-
Beat the butter and sugar until light and fluffy, about . Beat in the egg yolk, vanilla and almond extract.
-
Mix in the flour and salt on low speed until a soft dough forms.
-
Roll the dough into 1-inch balls. Dip each in the egg white, then roll in the almonds, and set 2 inches apart on the sheets.
-
Press a deep thumbprint into the center of each ball. Bake for .
-
Remove, re-press the centers gently, then fill each with about 1/2 teaspoon of jam. Bake more, until the edges are golden.
-
Cool on the pan for , then move to a rack to cool completely.
Tap a number to check off a step. Tap a green time to start a timer.
