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Photo of Raspberry-Almond Thumbprint Cookies by WW

Raspberry-Almond Thumbprint Cookies

4
Points® value
Total Time
1 hr 5 min
Prep
20 min
Cook
15 min
Serves
32
Difficulty
Easy
These cookies are made with less butter than the traditional recipe but they’re still incredibly delicious. Use any type of jam you prefer.

Ingredients

All-purpose flour

2 cup(s)

Baking powder

½ tsp(s)

Table salt

¼ tsp(s)

Sugar

¾ cup(s), granulated

Unsalted butter

⅓ cup(s), softened

Whole milk

¼ cup(s)

Almond extract

1 tsp(s)

Sliced almonds

½ cup(s), lightly toasted and chopped

Olive oil cooking spray

4 spray(s)

Reduced sugar raspberry jam

⅓ cup(s)

Instructions

  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.
  7. Yields 1 cookie per serving.

Notes

Dust with powdered sugar before serving, if desired (could affect Points value).

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