10 Make-Ahead Desserts for a Stress-Free Holiday

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Raspberry Almond Thumbprint Cookies

Raspberry almond thumbprint cookies are tender, buttery cookies with a hint of almond, perfectly complemented by sweet-tangy raspberry jam. Easy to prepare and irresistibly delicious, they’re ideal for holiday platters or everyday indulgence. Swap out the raspberry jam for other flavors, like apricot, blackberry, or strawberry, to create a variety of thumbprint cookies.

Make a batch (or two) to share with loved ones—or keep them all for yourself!

Ingredients (for about 24 cookies):

For the Dough:

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 tsp almond extract
• 2 cups all-purpose flour
• 1/4 tsp salt

For the Filling:

• 1/3 cup raspberry jam

For the Garnish:

• Powdered sugar for dusting (optional)

Instructions:

1. In a large bowl, cream together the butter and sugar until light and fluffy, about 2 min.
2. Mix in the almond extract.
3. Gradually add the flour and salt, mixing just until combined.
4. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
5. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
6. Use your thumb or the back of a teaspoon to gently press an indentation into the center of each cookie.
7. Fill each indentation with a small dollop of raspberry jam (about 1/4 tsp).
8. Bake for 12-14 min., or until the edges of the cookies are lightly golden.
9. Allow the cookies to cool on the baking sheet for 5 min. before transferring to a wire rack to cool completely.
10. Once cooled, dust the cookies with powdered sugar, if desired, for an elegant touch.