Strawberry Raspberry Almond Thumbprint Cookies
These almond thumbprint cookies are sweet and buttery, filled with strawberry-raspberry spread and are topped with an almond drizzle. Perfect for Mother's day brunch or anytime with a cup of tea or coffee.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 21 cookies
- 2 sticks butter
- 2/3 cup of sugar
- 1/2 tsp almond extract
- 2 cups flour
- 1/2 cup strawberry raspberry spreadable fruit
- 1/2 cup powdered sugar
- 3/4 tsp almond extract
- 1 tsp unsweetened soy milk
Preheat oven to 350 degrees.
Put the sticks of butter in the mixing bowl and mix by itself for 10 seconds. Add the almond extract.
Slowly add the sugar and cream for 1 minute. Scrape the sides of the bowl and start the mixer again for 1 more minute. Slowly add the flour until well combined.
Scoop uniformed balls and roll them in your hands to make it smooth and then lay them on a parchment lined tray. Press the cap into each ball to make an indention. Fill each indention with jam. Bake for 15 minutes.
Remove from the oven and let them cool for a few minutes. Transfer to a wire rack to cool completely. Drizzle with glaze.