November 9, 2014

Raspberry Thumbprints

Recipe: Eric Vellend

For thumbprints, you want a stiffer jam made with pectin so it won’t bleed into the cookie. These are also delicious filled with lemon curd or chocolate ganache.


  • 3⁄4 cup all-purpose flour, sifted
  • 3⁄4 cup ground almonds
  • 1⁄4 tsp salt
  • 1⁄2 cup unsalted butter, softened
  • 1⁄4 cup granulated sugar
  • 1⁄2 tsp almond extract
  • 1⁄4 cup raspberry jam


Yield: Makes 24

  1. In bowl, combine flour, almonds and salt.
  2. With electric mixer, beat butter, sugar and almond extract until smooth. Reduce speed to low. Add dry mix until combined.
  3. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Roll dough into 1 tbsp balls. Place on sheets 2″ apart. Lightly flatten. Using fingertip, make a well in each cookie. Bake until lightly golden, 15 to 17 minutes. Cool completely.
  4. Microwave jam on high until loose, 20 to 30 seconds. Fill each cookie with jam. Let cool completely.

Ashley Capp


House & Home November 2013