Raspberry-Almond Thumbprint Cookies
4
Points®
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.
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