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15. Raspberry Almond Thumbprints

These look beautiful and taste like a classic bakery cookie. They are my go-to when I need to bring a dessert to a potluck.
Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 1/3 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon almond extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup sliced almonds crushed slightly
  • 1/3 cup seedless raspberry jam

Method
 

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Beat the butter and sugar until smooth. Mix in the egg yolk and almond extract.
  3. Stir in the flour and salt until a dough forms.
  4. Roll the dough into 1-inch balls. Roll each ball in the crushed sliced almonds to coat the outside.
  5. Place on a baking sheet and press your thumb into the center of each ball.
  6. Fill the indent with a small scoop of raspberry jam.
  7. Bake for 12 to 14 minutes until the almonds are lightly toasted.