Raspberry Almond Thumbprint Cookies Recipe

Name: Raspberry Almond Thumbprint Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter; 1/3 cup sugar; 1/4 teaspoon salt; 1/2 teaspoon vanilla; 1 egg, separated; 1 cup flour; 3/4 cup finely chopped almonds; 1 cup raspberry jam (approx); 1 cup powdered sugar (approx); 1 tablespoon milk (approx)

Servings: persons

1/2 cup butter
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 egg, separated
1 cup flour
3/4 cup finely chopped almonds
1 cup raspberry jam (approx)
1 cup powdered sugar (approx)
1 tablespoon milk (approx)

1
Cream butter. Add sugar, salt, vanilla, and egg yolk. Beat until light. Add flour and stir until combined.
2
Wrap in waxed paper and chill well. (overnight).
3
Roll into very small balls - around 1/2 inch.
4
Dip into slightly beaten egg white, then roll in crushed almonds.
5
Place on an ungreased cookie sheet. Make an indent in center of each ball. Fill with jam.
6
Bake for 20 minutes at 300. Let stand on cookie sheet for 1 minute. Remove to a wire rack to cool.
7
Meanwhile, combine powdered sugar and milk to make a thick glaze. Adjust amounts as necessary.
8
When cookies are cool, frost with a dab of frosting.

688

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup butter, 1/3 cup sugar, 1/4 teaspoon salt, 1/2 teaspoon vanilla, and more.

Yes, Raspberry Almond Thumbprint Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Almond Thumbprint Cookies

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