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Dessert Crowd

Almond Raspberry Cookies

Thumbprint cookies from store-bought sugar cookie dough, with chopped almonds, a dab of raspberry jam, and a dusting of powdered sugar.

Prep
15 min
Cook
35 min
Total
50 min
Serves
48
Calories Est.
~80
Makes
About 4 dozen cookies
Photo coming soon

Directions

6 steps

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  1. Heat the oven

    Preheat the oven to 350°F (176°C).

  2. Mix the dough

    Chop the almonds very finely. Put the cookie dough in a large bowl, add the almonds and almond extract, and mix well.

  3. Scoop and press

    Use a small cookie scoop to drop the dough 2 inches apart on a baking stone or baking sheet. Press a lightly floured finger into the center of each to make a well.

  4. Add the jam

    Fill each well with about ½ teaspoon of raspberry preserves.

  5. Bake

    Bake for 15–18 minutes, until light golden brown. Move the cookies to a cooling rack set over parchment paper.

  6. Dust with sugar

    Once they’re cool, sprinkle them with powdered sugar.

Adapted from Almond Raspberry Cookies by Pampered Chef on Pampered Chef.

Almond Raspberry Cookies