Raspberry-Almond Thumbprint Cookies
Prep time: 20 min
Cook time: 15 min
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
In a medium bowl, combine flour, baking powder and salt; set aside.
In another medium bowl, using an electric mixer, cream together sugar and butter until light and fluffy. Add milk and almond extract; beat well.
Stir flour mixture and almonds into sugar mixture until combined; cover bowl and refrigerate until firm, about 30 minutes.
Preheat oven to 180ºC (350ºF). Coat 2 cookie sheets with cooking spray.
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.
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.
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