Almond Raspberry Thumbprint Cookies are the perfect addition to holiday cookie trays. Easy to make, full of flavor and perfect with a glass of milk.
Almond Raspberry Thumbprint Cookies
Cookie season has arrived and boy oh boy I’m lovin’ it! Bring on the baking, the decorating, and of course the nibbling! This year I’m determined to add to my cookie repertoire and add in a few new favorites to our holiday cookie tray.
That brings me to the cookies debuting today in this post. As part of an ongoing blogger event known as FREAKY FRIDAY, we are celebrating cookies and sweet treats just in time for the holiday season.
If you’ve been following along you may recall that Freaky Friday is a blogger event where you are secretly assigned a blogger. You then choose a recipe from their site to make for your own website, then on a specified date, everyone reveals their creations. Always a fun and delicious event!
This round I was thrilled to be assigned Michaela from An Affair from the Heart! She’s a wife, mom or 4 and a fellow foodie who loves cooking! Michaela also has the most adorable pet Boxer who makes me smile every single time I see his picture.
I was definitely tempted by a few recipes from An Affair From the Heart including Glazed Lemon Bars and Sugared Pecans mmmm! Ultimately I chose to make her Almond Raspberry Shortbread Thumbprints, I knew my picky kids would love them and sure enough, mom was right! Be sure to check out all the deliciousness happening over at An Affair from the Heart, simply click HERE.
Thumbprint cookies are always popular during the holiday season. I knew these would be simply delicious based on the recipe, it is a very simple recipe one that I can easily whip up in no time. My husband loved them too, caught him grabbing a couple before heading out the door for work…that’s a true sign of a winner!
A couple of notes about these treats:
- Use seedless jam, no one wants seeds in their treats.
- Use a 1/4 teaspoon measuring spoon to lightly make “thumbprint”.
- I used some sparkly sprinkles after drizzling glaze on top. Optional but very festive.
My next note is: make a double batch during the holiday season, especially if you plan on leaving some out for Santa! They disappear fast!
Thank you, Michaela, for this wonderful treat that will surely be a regular on our holiday baking list! Be sure to scroll all the way down for a list of ALL the yummy treats from our fellow bloggers.
Other Freaky Friday sweets you’ll love:
Need more cookie ideas for the holidays?
Frosted Chai Spiced Eggnog Cookies | Snacks and Sips
Cranberry White Chocolate Chip Drop Cookies | Who Needs A Cape?
German Pfeffernüsse Cookies | Mildly Meandering
- ⅔ cup sugar
- 1 cup butter, softened
- ½ t almond extract
- 2 cups flour
- ½ cup raspberry jam, seedless
- 1 cup powdered sugar
- ¾ t almond extract
- 1 T milk
- Preheat oven to 350° degrees.
- With electric mixer cream together butter and sugar until creamy. Add in almond extract and flour, beat until smooth.
- Using a cookie scoop place dough onto parchment paper or silpat on baking trays. Pick up the scooped dough and roll into balls, replace onto baking sheets.
- Use 1/4 teaspoon measuring spoon dipped into flour to make "thumbprint" spots on dough.
- Spoon jam into "thumbprint" spots using 1/8 teaspoon.
- Bake approximately 12-14 minutes. Move to cooling rack and cool completely.
- Glaze: Whisk together ingredients and drizzle over cooled cookies.