Almond Raspberry Thumbprint Cookies | Easy Christmas Cookie Recipe!
These Almond Raspberry Thumbprint Cookies are a classic Holiday cookie that's made extra special with toasted almonds all around.
FULL PRINTABLE RECIPE FOUND HERE:
INGREDIENTS NEEDED:
1 cup Land O Lakes® Unsalted Butter, softened
½ cup sugar
2 large eggs, yolk and egg whites divided
¾ tsp almond extract
¼ tsp vanilla extract
2 ¼ cup all purpose flour
2 tsp cornstarch
½ tsp salt
1 ½ cups almonds, finely chopped
½ cup raspberry preserves
To make the almond icing:
Combine 1 cup powdered sugar with 1 tsp almond extract and 1 tbsp of water.
Whisk until smooth. Place in a frosting bag and snip corner to drizzle over cooled cookies.
Professional Baker Teaches You How To Make Thumbprint Cookies LIVE!
It's a surprise livestream with Anna Olson! Follow along as she makes a quick batch of thumbprint cookies!
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Recipe
Makes about 3 dozen cookies
Prep Time: 20 minutes, plus setting
Cook Time: 12 to 14 minutes
Ingredients
¾ cup (175 g) unsalted butter, room temperature
⅔ cup (140 g) granulated sugar
1 large egg
1 tsp vanilla extract
1¾ cups (260 g) all-purpose flour
¼ tsp salt
1 cup (250 mL) fruit jam, stirred (you can use an assortment of flavours if you wish)
1½ oz (45 g) white chocolate, chopped (or chocolate chips)
Directions
1. Preheat the oven to 375°F (190°C) and line two baking trays with parchment paper.
2. Beat the butter and sugar by hand until smooth and a bit fluffy. Beat in the egg and vanilla and then stir in the flour and salt.
3. Scoop teaspoonfuls of dough into your hands and roll into balls between your palms, then place on the baking trays, leaving 1½ inches (3.5 cm) between them. Use your thumb (or even better, the knuckle of your index finger) to press a fairly deep imprint into the centre of each cookie. (Dip your thumb or knuckle in water to keep it from sticking.) Drop small spoonfuls of jam in the indentation of each cookie and bake for 12 to 14 minutes, until they just begin to show a little browning at the edges. Cool the cookies on the trays on cooling racks.
4. Melt the white chocolate in a small bowl placed over a small saucepan filled with 1 inch (2.5 cm) of barely simmering water, stirring gently until melted. Pour the chocolate into a parchment cone or use a fork to drizzle the white chocolate over the cooled cookies.
5. Let the cookies sit for an hour or two to set the chocolate. The cookies will keep in an airtight container at room temperature for up to 5 days, or can be frozen (without the white chocolate drizzle) for up to three months.
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Thumbprint Cookies - mysweetambitions
2 cups all purpose flour
1 cup butter
1/2 cup sugar
1 tsp vanilla extract
1/2 tsp almond extract (optional )
1 eggyolk
1/4 tsp salt
1/2 cup granulated nuts or crushed nut (nuts of your choice)
1/2 cup shredded coconut
1 eggwhite
1/2 cup Jam of your choice
optional white melted chocolate
THUMBPRINT COOKIES - How to make THUMBPRINT COOKIES Recipe
Merry Christmas, Happy Hanukkah, Happy Kwanzaa & Happy Holidays...celebrate with Shortbread like Cookies topped with your favorite Fruit Preserves...all over the world!! You'll be glad you did. Click on SHOW MORE below for recipe...
THUMBPRINT COOKIES
Preheat oven to 350 degrees F.
2 cups all-purpose flour
1 cup butter, softened
2 eggs
1/2 cup packed brown sugar
pinch of salt
2 1/2 cup pecan, walnuts, or peanuts, finely chopped
1. Separate eggs; add egg whites into bowl and egg yokes in another bowl. Beat egg whites with fork until frothy. Set aside.
2. Add softened butter, brown sugar and salt to egg yoke. With hand mixer beat until creamy. Add all-purpose flour. Mix until blended. Cover with plastic wrap and chill for 1 hour.
3. Roll cookie dough into 1-inch balls, roll in egg white, then roll in finely chopped nuts. Place on baking sheet. Using the back of a 1/2 teaspoon measuring spoon or by using your thumb make an indentation in the center of each cookie.
4 Bake for 8 minutes. Remove cookies from oven and add 1/2 teaspoon or preserves on top of each cookie.
5. Return cookies back to oven and bake an additional 8-10 minutes. Cool completely before serving.
ENJOY!!
The Easiest Thumbprint Cookies With Infinite Fillings
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Homemade thumbprint cookies aren't just some recipe. These are cookies that my family has been making for pretty much my entire life. If you've never had them before, or had them like this, then it's time to start!
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Chocolate Thumbprint Cookies Recipe
These chocolate thumbprint cookies are not only very easy to make, but also very rich and delicious. These cookies are flavorful, covered with crushed roasted hazelnuts and filled with melted chocolate. Just perfect along with a cup of tea or coffee.
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► Equipment I used in this video:
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Makes 24 cookies
Ingredients:
1 Egg
1 egg yolk
3/4 cup (150g) Sugar
1/2 cup + 1 tbsp (135ml) Oil
1 teaspoon Vanilla extract
2 cups (250g) Flour
1 teaspoon Baking powder
1/4 teaspoon Salt
1 Egg white
100g Crushed hazelnuts, roasted
100g Dark chocolate/ milk chocolate
Directions:
1. Preheat oven to 160C (320F). Line 2 baking tray with parchment paper and set aside.
2. In a large bowl place 1 egg, 1 egg yolk and sugar, whisk until light and pale.
3. Add oil, vanilla extract and whisk until combined.
4. Add flour, baking powder, salt, and stir until dough is formed.
5. Shape small balls, dip each ball in the egg white, then cover with chopped hazelnuts. Arrange the balls on prepared baking tray. Slightly flatten the balls and then make an indentation with your thumb or with a back of a spoon into each ball.
6. Bake for 14-15 minutes, or until golden.
7. Chop the chocolate, place in a heatproof bowl and melt in the microwave in 30 seconds intervals until melted.
8. Fill each cookie with melted chocolate and allow to cool.