Raspberry Almond Thumbprint Cookies

INGREDIENTS

• ½ cup unsalted butter, softened

• ½ cup confectioner’s sugar

• ½ teaspoon vanilla extract

• ¼ teaspoon almond extract

• 1 teaspoon water

• 1 ½ cup all-purpose flour

• ¼ teaspoon salt

• ½ cup Mariani Sliced Almonds

• ½ cup raspberry jam

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INSTRUCTIONS:

1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

2. Add the butter and sugar to the bowl of a stand mixer with a beater attachment. Beat on medium speed for 1-2 minutes, until smooth. Add the vanilla extract, almond extract, and water to the butter mixture and beat until combined.

3. Add the flour and salt to the wet ingredients and beat until just combined.

4. Scoop the cookie dough into tablespoon-sized balls. Use your hand to roll each ball into a smooth sphere. Roll each cookie dough ball in the slivered almonds, then use your thumb to make an indentation in the top.

5. Place the cookies on the baking sheet and bake for 10 minutes. The cookies may flatten while baking. If this happens, you can recreate the thumbprint by pressing the back of a ½ teaspoon measure into the cookies while they are still hot.

6. Let the cookies cool for 10-15 minutes, then fill the centers with raspberry jam.

Yield: 20 cookies

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Raspberry Almond Thumbprint Cookies

Prep time: 25 MinCook time: 10 MinTotal time: 35 Min

Ingredients

• ½ cup unsalted butter, softened
• ½ cup confectioner’s sugar
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract
• 1 teaspoon water
• 1 ½ cup all-purpose flour
• ¼ teaspoon salt
• ½ cup Mariani Sliced Almonds
• ½ cup raspberry jam

Instructions

1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
2. Add the butter and sugar to the bowl of a stand mixer with a beater attachment. Beat on medium speed for 1-2 minutes, until smooth. Add the vanilla extract, almond extract, and water to the butter mixture and beat until combined.
3. Add the flour and salt to the wet ingredients and beat until just combined.
4. Scoop the cookie dough into tablespoon-sized balls. Use your hand to roll each ball into a smooth sphere. Roll each cookie dough ball in the slivered almonds, then use your thumb to make an indentation in the top.
5. Place the cookies on the baking sheet and bake for 10 minutes. The cookies may flatten while baking. If this happens, you can recreate the thumbprint by pressing the back of a ½ teaspoon measure into the cookies while they are still hot.
6. Let the cookies cool for 10-15 minutes, then fill the centers with raspberry jam.