These pretty thumbprint cookies are made with simple shortcrust dough. They are flavoured with refreshing lemon zest, rolled in chopped almonds for a little crunch and filled with raspberry jam.
These easy cookies with a fruity jam filling are perfect teatime treats. Make a batch as a weekend project and fill your biscuit tin with sweet bites.
This webpage contains affiliate links. Please read our disclosure policy.
The list of ingredients for this recipe is short. Besides plain flour, we use here almond flour which is always a great addition to cookie dough. This nut flour is worth buying, as it brings chewiness to the cookies (try one of the best brands of almond flour - Blue Diamond). The almond flour can be freely swapped for ground almonds. The texture will be slightly different but still delicious.
We'll be using a combo of granulated and dark muscovado sugar, which works well together. Dark muscovado sugar is moist sugar with sandy texture, giving caramel flavour to anything added. We used it for making our fudgy hazelnut brownies.
For making the dough, first prepare a couple of mixing bowls and a hand mixer. Start with combining all dry ingredients in one bowl and set aside for later. Next beat softened butter and both sugar using hand mixer, until creamy, then add egg and grated lemon zest and beat for another minute.
Next step is folding flours into this mixture. First add half of the amount and beat until almost incorporated, then add the rest and beat until it just start to clump. Now, it's the best to knead with your hands until the compact dough forms. You have ready the dough!
Once you have the dough ready, shaping cookies is so easy. We are shaping these cookies into thumbprint cookie shapes (like in our soft orange marmalade cookies).
The easiest way to do this is to shape the dough into long rolls. Divide the dough into half and roll each half into 30cm long and 4cm in diameter roll. Next, using small knife cut into small portions (size of walnut, 20g each) and roll between the palms into balls.
Roll each dough ball into chopped almonds (previously prepared), and then make an indent in the centre of balls (we'll fill with raspberry jam).
You can do this using your thumb or end of a wooden spoon or rubber spatula. Place cookies on a large plate, cover with aluminium foil and place in the fridge for 1 hour.
It's time for filling the cookies. We'll be using raspberry jam here, it's refreshing and pairs great with almonds in this recipe. But, strawberry, cherry or any other jam will work well here. Once ready to bake, spoon 1/3 teaspoon of raspberry jam into each indent.
For baking cookies, prepare one large baking sheet, lined with baking paper. Arrange cookies, around 3-4cm apart and bake for about 10-12 minutes. Cookies should be lightly brown on the edges and chopped almonds toasted.
Be sure to check out our TOP COOKIE BAKING TIPS for the perfect cookies every single time.
These raspberry jam cookies will stay soft and fresh for days in these Kook Glass Cookie Jars (and will look pretty on your kitchen counter).
CATEGORIES: Cookies, Christmas, Almond
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.