Tuesday, February 3, 2015
Raspberry Almond Thumbprint Cookies
A few weeks ago, I blogged about one of my grandma’s recipes: The Best Oatmeal Chocolate Chip Cookies. Today, I have another one of her cookie recipes. This one is a family favourite that my grandma made for us so many times. She made different versions depending on the ingredients she had on hand.
This sweet treat features a deliciously rich melt-in-your-mouth shortbread cookie rolled in chopped almonds and filled with a generous spoonful of raspberry jam. It’s hard to eat just one of these. I made 60 of them on a Friday morning and only a few remained by Sunday evening.
Set aside a bit of time when making these if you are a perfectionist like me. I spent a while shaping the dough to my liking before filling each cookie with jam. I was motivated by the idea that a wider indent would allow for more jam.
I used a homemade jam that I was given over the holidays as a gift, but you can use any jam that you like.
I even made a few with peach jam.
You don’t need to leave much room between each cookie on your baking sheet since they spread very little while baking.
3 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup butter, melted and cooled to room temperature
1 cup granulated sugar
1 egg at room temperature
1 tbsp milk (I used almond milk)
1 1/2 teaspoons vanilla extract
1/2 cup finely chopped nuts (I used almonds and ground them into small pieces using a food processor)
1/2 cup jam of your choice (I used raspberry and peach)
1. Preheat oven to 350 degrees.
2. In a large bowl, whisk together flour, baking powder, and salt. In a separate bowl, whisk together butter, sugar, egg, milk, and vanilla. Add wet mixture to dry and mix to combine.
3. Roll dough into 1 inch balls and then roll each ball into chopped nuts. Place cookie balls on a parchment-lined baking sheet.
4. Using your thumb, make an indent in each ball and then use your fingers to shape the indents to your liking.
5. Add a spoonful of jam to each indent. Do not overfill.
6. Bake for 18-20 minutes or until edges of cookies turn golden brown.