Raspberry-Almond Thumbprint Cookies

Published December 8, 2015

2 SmartPoints

Prep time: 20 min

Cook time: 15 min

Serves: 32

These cookies are made with less butter than the traditional recipe but they’re still incredibly delicious. Use any type of jam you prefer.


  • 2 cup all-purpose flour

  • 1⁄2 tsp baking powder

  • 1⁄4 tsp table salt

  • 3⁄4 Tbsp sugar, granulated

  • 1⁄3 stick unsalted butter, softened

  • 1⁄4 cup whole milk

  • 1 tsp almond extract

  • 1⁄2 cup sliced almonds, lightly toasted and chopped

  • 4 spray(s) cooking spray

  • 1⁄3 Tbsp reduced sugar raspberry jam


  1. In a medium bowl, combine flour, baking powder and salt; set aside.

  2. In another medium bowl, using an electric mixer, cream together sugar and butter until light and fluffy. Add milk and almond extract; beat well.

  3. Stir flour mixture and almonds into sugar mixture until combined; cover bowl and refrigerate until firm, about 30 minutes.

  4. Preheat oven to 180ºC (350ºF). Coat 2 cookie sheets with cooking spray.

  5. Roll level tablespoons of dough into 32 balls; place about 2.5cm (1 inch) apart on prepared cookie sheets. Press an indentation into centre of each ball using your thumb. Using a small spoon, fill indentations with jam.

  6. Bake until bottoms of cookies turn golden, about 10 to 12 minutes. Remove from oven and leave on cookie sheets for 1 or 2 minutes; remove to a wire rack to cool completely. Yields 1 cookie per serving.

Interested in joining Weight Watchers?

Join today!