raspberry almond thumbprint cookies

After making these cookies for the second time in two days, I am pretty sure that they have reached the top of my Favorite Christmas Cookies list...  or at least very close to the top!

This is a simple, yet incredibly flavorful version of a classic thumbprint cookie.  The raspberry and almond complement each other so well...  this cookie really shines in it's flavor and it's cuteness!

Every time I open up the container to sneak just one more cookie, The smell instantly transports me to a summer state fair and a fresh warm scone with raspberry jam in my hands.

And then I take a bite, and I am transported again to Christmas Eve and a night full of amazing food, loving family and great memories!

(If you're a member of my family, you will understand this:  These cookies taste just like Sandbakkelse with Raspberry Freezer Jam!)

I use my homemade raspberry freezer jam for these, and I really think it does take them over the top.  Feel free to use whatever jam is your favorite!

Also, these cookies taste even better the second day and on.  For some reason, they just meld after the first day.  The cookies get a bit chewier, the filling sets up and perfects itself.

Oh.  my.  yum...

Please excuse me while I go sneak just one more cookie!  ;o)

Raspberry Almond Thumbprints Cookie Recipe
adapted from Heather Christo Cooks
makes 90 small cookies

2 cups butter, softened
1 1/3 cup sugar
1 teaspoon salt
2 teaspoons almond extract
4 cups flour
1 cup ground (or finely chopped) almonds
1 cup raspberry freezer jam

Preheat the oven to 325ºF.  In a large mixer bowl, cream together the butter and sugar until fluffy.

Beat in the salt, and almond extract until smooth.  Mix in the flour until combined, and then the almonds.  The dough will be very...  clean.  It's hard to describe, but you will know what I mean when you get there.  

Scoop out small balls of dough onto a parchment-lined baking sheet.  Press a hole into the center of each cookie, not all the way through.

Fill each hole with raspberry jam or freezer jam as full as they will go, actually kind of mounded into the hole because it will settle as the cookies spread.

 Bake for 20-25 minutes until the cookies are light golden brown around the edges.

Cool completely as the jam will set up as the cookies cool.  Store in tupperware at room temperature for a few days or in the freezer for longer!

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Edgeware!

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