Which Christmas cookies are your favorite cookies? Cinnamon stars? Vanilla crescents? Or maybe sandwich cookies? There are sooooo many to choose from! ;) I always have problems deciding what to take when offered a variety of Christmas cookies. Of course, I always take at least one of each (if nobody sees me). When it comes to Christmas cookies, I really like the ones with a filling a lot. Jam filling?! OMG. So good! I guess you know now, why I made these Raspberry Almond Thumbprint Cookies ;)
It’s time to start baking Christmas cookies… at least for us bloggers. The rest out there has not yet started I assume but probably checking out the possibilities already. What kind of cookies will fill your boxes? To make it easier for you, I made these thumbprint cookies with a raspberry filling and melted white chocolate on top. In Germany, we have similar cookies like that and they are called “Engelsaugen” or “Angel Eyes” in English. Yeah sometimes we have weird names for baked goods ;) Thumbprint cookies are more realistic, cause you press your thumb into it and not cutting out the eyes of angels :P
The cookies are easy to prepare. A simple dough and an easy filling. I think that is important when it comes to baking around Christmas. There is so much to do already, so the cookies you make should be quite easy and quick to prepare.
You can flavor the cookies with other extracts like vanilla, lemon or peppermint for example, but I think the almond works really well with the raspberry jam here.
INGREDIENTS / ZUTATEN
For the dough:
1 1/4 cups (170g) all-purpose flour
2.5 oz. (70g) sugar
pinch of salt
1/4 tsp. almond extract
1 tsp. cold water
1/2 cup (120g) cold butter
For the filling and decoration:
3.5 oz. (100g) raspberry jam
white chocolate, melted (optional)
Für den Teig:
170g Mehl (Type 405)
70g Zucker
Prise Salz
1/2 TL Mandel-Extrakt (oder einige Tropfen Bittermandelöl)
1 TL kaltes Wasser
120g kalte Butter
Für die Füllung und Dekoration:
100g Himbeermarmelade (ohne Kerne)
weiße Schokolade, geschmolzen (optional)
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment and set aside. Form walnut-sized (bit smaller) balls out of the dough – you should get about 20-22 balls. Place on the baking sheet with enough space in between. Use your thumb to press depressions into each ball so you have space for the filling. Add about 1/2 teaspoon of raspberry jam into each depression and bake for 12-14 minutes. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely. Decorate with some melted white chocolate (optional).
2. Den Backofen auf 175°C (350°F) vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Aus dem Teig etwa walnussgroße Kugeln formen – es sollten etwa 20-22 dabei rauskommen – und dann mit genügend Abstand auf das Blech setzen. Mit dem Daumen Mulden für die Füllung in die Kugeln drücken und dann mit jeweils einem halben Teelöffel Himbeermarmelade befüllen. Für 12-14 Minuten backen, herausnehmen und auf dem Blech etwas abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen. Mit etwas geschmolzener weißer Schokolade dekorieren (optional).
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Here is a version of the recipe you can print easily.
Raspberry Almond Thumbprint Cookies
- Prep Time: 20
- Cook Time: 14
- Total Time: 90
- Yield: 22 1x
Description
Delicious and easy to make thumbprint cookies with almond flavor and raspberry filling. Perfect for Christmas and the rest of the year ;)
Ingredients
For the dough
- 1 1/4 cups (170g) all-purpose flour
- 2.5 oz. (70g) sugar
- pinch of salt
- 1/4 tsp. almond extract
- 1 tsp. cold water
- 1/2 cup (120g) cold butter
For the filling and decoration
- 3.5 oz. (100g) raspberry jam
- white chocolate, melted (optional)
Instructions
- Mix the flour with sugar, and salt in a large bowl. Add the butter in small pieces and cut with a pastry blender or knife into pea-size pieces, then rub everything between your fingers until the dough starts coming together. Add the almond extract and cold water and knead until you get a nice smooth dough. Form a ball, flatten and wrap in plastic wrap. Place in the fridge for about 45 minutes.
- Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment and set aside. Form walnut-sized (bit smaller) balls out of the dough – you should get about 20-22 balls. Place on the baking sheet with enough space in between. Use your thumb to press depressions into each ball so you have space for the filling. Add about 1/2 teaspoon of raspberry jam into each depression and bake for 12-14 minutes. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely. Decorate with some melted white chocolate (optional).
Notes
- Enjoy baking!
