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Raspberry-Almond Thumbprint Cookies


  • 2 cup(s) all-purpose flour   
  • 1/2 tsp baking powder   
  • 1/4 tsp table salt   
  • 3/4 cup(s) sugar, granulated   
  • 1/3 cup(s) unsalted butter, softened   
  • 1/4 cup(s) whole milk   
  • 1 tsp almond extract   
  • 1/2 cup(s) sliced almonds, lightly toasted and chopped   
  • 4 spray(s) cooking spray   
  • 1/3 cup(s) reduced sugar raspberry jam   

Instructions of Raspberry-Almond Thumbprint Cookies

  • 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 350ºF. Coat 2 cookie sheets with cooking spray.
  • 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.
  • 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 PointsPlus value).

2 PointsPlus

Serves 32

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