Raspberry Thumbprint Cookies

5 from 1 vote

A classic thumbprint cookies rolled in chopped almonds and filled with raspberry jam. Buttery and soft with a little crunch.

Prep Time15

Cook Time30

Chill time:30

Course: Dessert

Cuisine: American

Diet: Halal

Servings: -15 cookies

Calories: 125kcal

Author: Amira

Line two baking sheets with parchment paper and set aside.
Separate eggs yolk from white and set the egg white aside.
In a large bowl, or the bowl of your mixer, add softened butter, egg yolk, sugar and 1 teaspoon vanilla extract.
Using an electric hand mixer beat the mixture until light and fluffy.
Add flour and salt and mix well until combined.
With a fork whisk egg white with the remaining ¼ teaspoon vanilla extract.
Scoop dough into balls (about 18g) and roll between your hands until smooth and rounded.
Dip balls into egg white then roll into chopped almonds.
Place dough balls 2 inches apart on your cookie sheet.
Use your thumb, or the back of a measuring teaspoon, gently press to make an indent in the center of each cookie.
Freeze cookies sheet for at least 30 minutes to firm up a bit.
Preheat your oven to 325F and place your jam in a bowl.
Stir jam so it is no longer firm and easily scoopable.
Take the first sheet out and fill each cookie with the jam.
Bake in the center of the preheated oven for 13-15 minutes.
Remove sheet from oven and allow cookies to cool completely on the baking sheet.
Bake the other sheet and allow it to cool down completely as well.

If your batter is too soft to form into balls, wrap in plastic wrap and refrigerate for 30 minutes.
The dough will spread slightly but not dramatically please give it time in the freezer for at least 30 minutes.
Every oven is different so check the cookies starting 13 minutes mark.
Do not press too much on the cookies with your thumb so the cookies will not crack.
For this recipe you will need two cookie sheets. If you only have one then allow it to cool completely before placing the next batch on. Never put the cookies on a hot cookie sheet.
Variations:
- Using nuts is optional but highly recommended you can use any nut of choice or leave it out.
- You can also roll the balls in sugar instead.
- Use any jam or preserve you like, sometime we top each with Maraschino cherries.
Storage:
- Keep in an airtight container on your counter for a couple of weeks.
Make ahead:
- Follow the recipe then stop after making the indentation in the middle. Freeze flat on a cookie sheet or plate until firm then place in an airtight container.
- When ready to bake take them out, fill with jam and bake for an extra minute or two.