Raspberry-almond thumbprint cookies
4
Points®
Total Time
1 hr 5 min
Prep
20 min
Cook
15 min
Serves
32
Difficulty
Easy
These cookies are made with less butter than the traditional recipe, but they’re still incredibly delicious. They feature whole milk, sliced almonds, almond extract, and raspberry jam. Feel free to use any type of jam you prefer, such as strawberry or blackberry, instead of raspberry. You can also use vanilla extract or even Amaretto if you don't have any almond extract on hand. You have to let the dough chill in the fridge until it's firm, so you can simply fill them with jam and bake them off whenever you need them. For even more sweetness and a pretty presentation, you can dust the cookies with some powdered sugar before serving, if desired.
Ingredients
All-purpose flour
2 cup(s)
Baking powder
½ tsp
Table salt
¼ tsp
Sugar
¾ cup(s), granulated
Unsalted butter
⅓ cup(s), softened
Whole milk
¼ cup(s)
Almond extract
1 tsp
Sliced almonds
½ cup(s), lightly toasted and chopped
Cooking spray
4 spray(s)
Reduced sugar raspberry jam
⅓ cup(s)