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A kitchen counter with a tray of freshly baked raspberry thumbprint cookies surrounded by ingredients and utensils

Raspberry Thumbprint Cookies

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Ingredients Method

Ingredients
  

  • 1 cup unsalted butter softened
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup raspberry jam

Method
 

  1. Bake for 12-14 minutes, or until the edges are lightly golden.
  2. Fill each indent with a small amount of raspberry jam.
  3. Gradually add the flour and salt, stirring until just combined.
  4. In a large bowl, cream the butter and sugar until smooth and creamy.
  5. Let the cookies cool on the baking sheet for a few minutes.
  6. Mix in the vanilla and almond extracts.
  7. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  8. Shape the dough into 1-inch balls and place them on the prepared baking sheet.
  9. Transfer them to a wire rack to cool completely.
  10. Use your thumb to make an indent in the center of each ball.
  11. Enjoy these delightful treats as a snack or dessert!