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To make these delightful cookies, you need: - 1 cup unsalted butter, softened - 1/2 cup granulated sugar - 1 cup powdered sugar - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1/2 cup almond flour - 1/4 teaspoon salt - 1/2 cup raspberry jam These ingredients come together to create a soft and tasty cookie. The blend of almond flour adds a nutty flavor. The raspberry jam gives a sweet and tart touch. You can enhance your cookies with: - 1/4 cup sliced almonds (for garnish) - Additional powdered sugar for dusting The sliced almonds add crunch and texture. Dusting with powdered sugar makes them look extra special. If you need to substitute ingredients, here are some ideas: - Use coconut oil instead of butter for a dairy-free option. - Swap raspberry jam with strawberry or apricot jam for a different flavor. - Use gluten-free flour blends if you want gluten-free cookies. These substitutions let you customize the cookies to fit your needs. Feel free to experiment and find what you love best! Start by preheating your oven to 350°F (175°C). Grab a baking sheet and line it with parchment paper to prevent sticking. In a large bowl, mix 1 cup of softened unsalted butter with 1/2 cup of granulated sugar and 1 cup of powdered sugar. Beat this mixture until it is light and fluffy. Add 1 teaspoon of vanilla extract and mix well. In another bowl, whisk together 2 cups of all-purpose flour, 1/2 cup of almond flour, and 1/4 teaspoon of salt. Slowly add the dry mix to the butter mixture. Stir until a soft dough forms. Scoop about a tablespoon of dough and roll it into a ball. Place each ball on the lined baking sheet, leaving space between them. Now it’s time to create the thumbprint! Use your thumb or the back of a teaspoon to make a small dent in each dough ball. Fill each dent with about half a teaspoon of raspberry jam. If you like, sprinkle sliced almonds around the edges for extra crunch. Bake the cookies in the preheated oven for 12-15 minutes. Look for lightly golden edges as a sign they are ready. Once baked, let the cookies sit on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely. For a lovely touch, dust the cookies with more powdered sugar before serving. Enjoy these cookies with a cup of tea or coffee for a delightful treat! To get the best cookie texture, start with softened butter. It helps blend well with the sugars. Cream the butter and sugars until light and fluffy. This step adds air to the mix, making your cookies soft. Use a mix of all-purpose flour and almond flour for a nice crumb. Almond flour adds a bit of moisture and flavor. One common mistake is overmixing the dough. Mix just until combined to keep cookies tender. Avoid using cold butter, as it won't cream properly. Also, don't skip the chilling step if you want thicker cookies. Lastly, watch the baking time closely. Overbaking makes cookies hard instead of soft. You can make the dough a day ahead. After mixing, wrap it in plastic wrap and chill in the fridge. This helps the flavors blend and the dough firm up. You can also freeze the dough. Scoop the dough balls and place them on a baking sheet. Freeze until solid, then transfer to a bag. When ready to bake, just add a minute or two to the baking time. {{image_2}} You can switch up the jam in these cookies. Try strawberry or blueberry jam. Each option gives a new taste. You might also use apricot or peach jam for a fruity twist. If you prefer a tart flavor, go for sour cherry jam. These swaps keep the cookies fresh and fun. Making these cookies gluten-free is easy. Use a gluten-free flour blend in place of all-purpose flour. Check the blend for a good taste. For nut-free options, skip the almond flour. You can replace it with more all-purpose flour. This way, everyone can enjoy these treats without worry. To make these cookies more exciting, add flavors. A few drops of almond extract boost the almond taste. You can also add a pinch of cinnamon for warmth. For a zesty kick, mix in some lemon zest. These small changes bring big flavor to each cookie. To keep your raspberry almond thumbprint cookies fresh, store them in an airtight container. This helps prevent them from drying out. Place layers of parchment paper between the cookies if you stack them. This keeps the cookies from sticking together. Store them at room temperature for up to one week. If you want to keep them longer, consider freezing them. Freezing is a great way to enjoy these cookies later. To freeze, let the cookies cool completely first. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the cookies to a freezer bag or container. Remove as much air as possible to prevent freezer burn. They can last up to three months in the freezer. When you're ready to eat them, just thaw them at room temperature. If your cookies become stale, do not worry! You can revive them easily. Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet and warm them for about five minutes. This helps restore some moisture and improves their texture. You can also add a slice of bread in the container with the cookies. It keeps them soft by adding moisture. To help the cookie dough hold its shape, chill it for about 30 minutes. This step firms up the butter and helps the dough stay together during baking. When you scoop the dough, make sure to roll it into tight balls. This ensures they keep their shape while baking. Yes, you can use frozen raspberry jam. Just let it thaw before using. If you want a smoother texture, heat it slightly in the microwave. This will make it easier to fill the cookie wells. Frozen jam works well and still tastes great. The best way to measure flour is to use a spoon. First, fluff the flour in its container. Then, spoon the flour into your measuring cup. Avoid packing it down. Level off the top with a knife for accuracy. This method gives you the right amount without adding too much flour. Raspberry almond thumbprint cookies are easy and fun to make. We covered key ingredients, baking steps, and tips for perfect texture. Don’t forget the variations to add your twist! Storing and reviving cookies can keep them fresh longer. Experiment with flavors and enjoy these treats. You now have the tools to make it perfect. Happy baking!

Raspberry Almond Thumbprint Cookies

Indulge in the delightful taste of Raspberry Almond Thumbprint Cookies that combine rich almond flavor with sweet raspberry jam for the perfect treat! This simple step-by-step recipe makes baking a batch easy and fun. Perfect for sharing or enjoying yourself, these cookies are sure to impress. Click through to explore the full recipe and discover how to make these beautiful and delicious cookies today!
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Ingredients
  

1 cup unsalted butter, softened

1/2 cup granulated sugar

1 cup powdered sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 cup almond flour

1/4 teaspoon salt

1/2 cup raspberry jam

1/4 cup sliced almonds (for garnish)

Additional powdered sugar for dusting

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.

      Add the vanilla extract and mix until well combined.

        In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.

          Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.

            Scoop about a tablespoon of dough and roll it into a ball. Place the ball on the prepared baking sheet, leaving some space between each cookie.

              Using your thumb or the back of a teaspoon, make an indentation in the center of each dough ball to create a well for the jam.

                Fill each indentation with about half a teaspoon of raspberry jam.

                  Sprinkle sliced almonds around the edges of the cookies if desired for added texture and flavor.

                    Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

                      Once cooled, dust with additional powdered sugar for presentation.

                        Prep Time: 20 minutes | Total Time: 35 minutes | Servings: 24 cookies