Raspberry-Almond Thumbprint Cookies

Total Time
1 hr 5 min
20 min
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.


all-purpose flour

2 cup(s)

baking powder

½ tsp

table salt

¼ tsp


¾ cup(s), granulated

unsalted butter

cup(s), softened

whole milk

¼ cup(s)

almond extract

1 tsp

sliced almonds

½ cup(s), lightly toasted and chopped

cooking spray

4 spray(s)

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 350ºF. Coat 2 cookie sheets with cooking spray.
  5. Roll level tablespoons of dough into 32 balls; place about 1-inch apart on prepared cookie sheets. Press an indentation into center 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.


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

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