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Almond-Raspberry Thumbprint Cookies
These raspberry and almond thumbprint cookies will be a delicious addition to your Christmas cookies this year. Bonus: They're easy to make!
👥 24 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●bowl
- ●baking sheet
- ●measuring spoon
- ●oven
- ●whisk
📝 Preparation Steps
1
Pulse the almonds in a food processor until coarsely ground; set aside.
2
In the bowl of a mixer fitted with the paddle attachment, cream the butter, vegetable oil, granulated sugar, powdered sugar, egg and almond extract on medium speed until fluffy, about ⏱️ 2 minutes.
large egg1
3
Add the flour, ground almonds, baking soda, salt and cream of tartar and mix well. Cover with plastic wrap and refrigerate the dough until firm, at least ⏱️ 4 hours or overnight.
4
Scoop rounded tablespoonfuls of dough and roll into smooth round balls. Place 2 inches apart on 2 ungreased baking sheets. Refrigerate ⏱️ 1 hour before baking.
5
Preheat the oven to 350 ̊. Bake the cookies until just barely turning brown, 14 to ⏱️ 16 minutes. (Don’t overbake!) Remove from the oven, then gently press the back of a measuring spoon into the center of each cookie to make an indentation. Remove the cookies to a rack to cool completely.
6
Dust the cookies with powdered sugar. Whisk the raspberry jam until smooth. Spoon about 3/4 teaspoon jam into the center of each cookie.
Nutrition Facts
calories
173 Calories
fat Content
10 g
fiber Content
1 g
sugar Content
9 g
sodium Content
86 mg
protein Content
2 g
trans Fat Content
0 g
cholesterol Content
18 mg
carbohydrate Content
18 g
saturated Fat Content
3 g
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