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Raspberry Thumbprint Cookies

Photo: Randy Mayor; Styling: Jan Gautro

Yield 3 dozen (serving size: 1 cookie)
Add some color to your cookie tray with these jam-filled thumbprints. This recipe could also be your healthy alternative for the next school party.

Ingredients

  • 3/4 cup (3 ounces) grated almond paste
  • 2/3 cup sugar
  • 5 tablespoons butter, softened
  • 1/4 teaspoon vanilla extract
  • 1 large egg white
  • 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
  • 1/4 teaspoon salt
  • 6 tablespoons Raspberry Refrigerator Jam

Nutrition Information

  • calories 61
  • caloriesfromfat 34 %
  • fat 2.3 g
  • satfat 1.1 g
  • monofat 0.8 g
  • polyfat 0.2 g
  • protein 0.8 g
  • carbohydrate 9.5 g
  • fiber 0.4 g
  • cholesterol 4 mg
  • iron 0.3 mg
  • sodium 29 mg
  • calcium 6 mg

How to Make It

  1. Preheat oven to 325°.

  2. Line 2 large baking sheets with parchment paper; secure to baking sheet with masking tape.

  3. Place first 3 ingredients in a bowl; beat with a mixer at medium speed for 4 minutes or until light and fluffy. Add vanilla and egg white; beat well.

  4. Lightly spoon flour into dry measuring cups; level with a knife. Add flour and salt to almond paste mixture; beat at low speed until well blended. Turn dough out onto a lightly floured surface, and shape dough into 36 (1-inch) balls. Place balls 1 inch apart on prepared baking sheets, and press thumb into center of each cookie, leaving an indentation. Bake at 325° for 10 minutes or until golden.

  5. Remove cookies from pans; cool on wire racks. Spoon about 1/2 teaspoon Raspberry Refrigerator Jam into center of each cookie.

  6. Notes: Almond paste makes the dough moist and pliable. Look for it in the supermarket baking aisle. The large holes of a box grater work well for grating the almond paste. Use a wine cork instead of your thumb to make a deeper indentation in the cookies. If you bake both pans of cookies at the same time, rotate the pans in the oven halfway through baking time for even browning.