Raspberry Almond Thumbprints
Prep time 30 minutes | Cook time 15 minutes
Makes 36 cookies
This recipe is not only delicious, it’s also fun to make with the family. Your little ones will have fun rolling balls and making thumbprints—and more hands make for light work.
If raspberry jam isn't your favorite, feel free to switch it out with another flavor you like better!
Ingredients
• 1 1/4 cup almonds
• 1 cup Bob's Red Mill all-purpose flour
• 1 stick Organic Valley butter
• 1 Organic Valley egg
• 1 1/2 tsp vanilla extract
• 1 1/4 cup quick-cooking oats
• 1/4 tsp sea salt
• 1/2 cup Woodstock organic brown sugar
• 1/2 tsp almond extract
• 1/2 cup raspberry jam
Directions
• Preheat oven to 350°F. Lightly grease two baking sheets with butter. Place almonds in the bowl of a food processor and process for about 15 seconds until finely ground. Transfer to a shallow bowl and set aside.
• In a medium bowl, whisk together the oats, flour and salt. Set aside.
• In another bowl, cream butter and brown sugar together until light and creamy. With an electric mixer, beat in the egg yolk until well blended. Beat in the almond and vanilla extracts. At low speed, add the oat mixture, mixing just until blended.
• Roll small pieces of dough into 1-in balls. Roll one of the balls in the ground almonds, coating it completely.
• Place the ball on a greased baking sheet and flatten it slightly with your palm, then press your thumb into the center of the cookie to form an indentation.
• Spoon about ½; tsp of the raspberry jam into the thumbprint, filling it. Repeat with remaining dough, arranging them 1 ½; inches apart on the baking sheet.
• Bake the cookies one sheet at a time for 14 to 16 minutes until golden brown. Transfer the cookies to a wire rack and cool completely.