Description
These thumbprint cookies feature a tender, buttery crust with a nutty depth from brown butter and ground almonds, filled with bright, tangy raspberry jam. Perfect for gifting, parties, or a special homemade treat.
Ingredients
Scale
- 1 cup (227g) unsalted butter
- 3/4 cup (150g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 3/4 cups (220g) all-purpose flour
- 1/2 cup (50g) ground almonds (almond meal)
- 1/4 teaspoon salt
- 1/2 cup (160g) seedless raspberry jam
- About 24 whole almonds (optional)
Instructions
- Brown the unsalted butter in a medium saucepan over medium heat, stirring frequently until golden and nutty, about 5-7 minutes. Pour into a heatproof bowl and cool to room temperature.
- In a mixing bowl, whisk together the cooled brown butter and granulated sugar until smooth. Add the egg yolk and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. The dough will be soft but not sticky.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop tablespoon-sized balls of dough and roll into smooth balls. Place about 2 inches apart on the baking sheet. Use your thumb or the back of a teaspoon to press a small well into the center of each ball. Optionally, press a whole almond into the dough around the thumbprint.
- Fill each thumbprint with about 1/2 teaspoon of raspberry jam, being careful not to overfill.
- Bake for 12-15 minutes, until edges are lightly golden and jam is bubbly. Cookies should look set but still soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Brown the butter carefully to avoid burning. Cool the butter before mixing to prevent scrambling eggs. Chill dough to prevent spreading and maintain shape. Use seedless jam for smooth filling. Press thumb gently to keep jam in place. Store cookies in an airtight container at room temperature for up to 5 days; refrigerate if warm. Avoid freezing to prevent watery jam.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9
- Sodium: 40
- Fat: 7
- Saturated Fat: 3.5
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
Keywords: brown butter cookies, raspberry thumbprint cookies, almond cookies, homemade cookies, thumbprint cookies, nutty cookies, raspberry jam cookies