Almond Raspberry Thumbprint Cookies

These Almond Raspberry Thumbprint Cookies are a delightful mix of nutty and fruity flavors, perfect for any occasion!

Prep Time15

Cook Time15

Total Time30

Servings: 24 servings

Preheat your oven to 350°F (175°C).
In a large mixing bowl, beat together 1 cup of softened Land O Lakes Unsalted Butter and ¾ cup of sugar until the mixture is light and fluffy (about 2-3 minutes).
Add 1 egg yolk, 1 teaspoon of almond extract, and 1 teaspoon of vanilla extract to the creamed mixture. Mix until well combined.
In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of cornstarch, and ½ teaspoon of salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
Place 1 cup of finely chopped almonds in a shallow dish to coat the cookies.
Using a cookie scoop or your hands, form small balls of dough (about 1 inch in diameter) and roll each ball in the chopped almonds to coat.
Gently press down in the center of each cookie ball to create an indentation.
Carefully spoon ½ teaspoon of raspberry preserves into each thumbprint.
Place the prepared cookies on a lined baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes or until the edges are lightly golden.
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring to a cooling rack.

Store cookies in an airtight container at room temperature for up to a week.
Freeze cookies in a single layer on a baking sheet before transferring to a freezer-safe bag for up to 3 months.
To reheat, warm in a preheated oven at 300°F (150°C) for a few minutes.