Ingredients
Scale
- 1 cup (227 grams) Unsalted Butter
- 2 ¼ cups (280 grams) All-Purpose Flour
- ½ cup (100 grams) Granulated Sugar
- ½ cup (50 grams) Almond Meal
- ½ cup (160 grams) Seedless Raspberry Jam
- 1 teaspoon (5 ml) Vanilla Extract
- ¼ teaspoon (1.5 grams) Salt
Instructions
- Melt the butter over medium heat in a saucepan, stirring frequently until golden brown (about 5-7 minutes). Remove from heat and let it cool slightly.
- Cream together the warm browned butter and granulated sugar until smooth (about 3-4 minutes).
- Add the vanilla extract and salt to the mixture.
- Whisk together the all-purpose flour and almond meal in a separate bowl.
- Combine the dry ingredients to the wet mixture, mixing on low until just combined (about 2-3 minutes).
- Scoop tablespoon-sized balls of dough onto a baking sheet, creating a ½-inch indentation in each ball.
- Fill each indentation with raspberry jam.
- Bake at 350°F (175°C) for 12-15 minutes until golden brown.
- Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
Allow the brown butter to cool slightly before adding it to avoid cooking the sugar. Use a cookie scoop for uniform sizes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, thumbprint cookies, raspberry cookies, almond cookies, baking recipes