You have to try these cookies, they’re so good!

Raspberry and almond thumbprint cookies are a beloved classic in our family. These delightful little treats bring together the tartness of raspberry jam with the nutty crunch of almonds. I started making these when my kids were small, and they've become a staple for our holiday gatherings and afternoon teas. They have that perfect crumbly texture with a light glaze that makes each bite a joyful experience. Whether you're baking these for a cozy family weekend or a festive party, they bring warmth and sweetness to the table.

These cookies are perfect with a cup of steaming hot tea or coffee. If you're serving them for dessert after a hearty lunch, consider pairing them with a light lemon sorbet to balance out the rich, nutty flavor of the cookies. They're also lovely on a dessert platter alongside other delicate pastries like shortbread or macarons.

Servings: 24 cookies

1 cup unsalted butter, softened
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup almond flour
1/4 cup raspberry jam
1/2 cup powdered sugar
1-2 tablespoons milk

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Mix in the almond extract.

Gradually add the all-purpose flour and salt, mixing until just combined.

Fold in the almond flour until the dough comes together.

Scoop out heaping tablespoon-sized portions of dough and roll them into balls.

Place the balls onto the prepared baking sheet and gently press a thumb into the center of each one to make a well.

Fill each well with a small spoonful of raspberry jam.

Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.

Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

In a small bowl, whisk together the powdered sugar and milk until smooth to make a glaze.

Drizzle the glaze over the cooled cookies and allow it to set before serving.

For those who aren't fans of raspberry, you can substitute with strawberry or apricot jam for a different flavor profile. To make these gluten-free, use a 1:1 gluten-free flour blend instead of the all-purpose flour. If you want to add a bit of extra texture, you can roll the dough balls in crushed almonds before pressing your thumb into them. For a chocolate twist, drizzle melted chocolate over the top instead of the glaze.