White Chocolate Raspberry Almond Thumbprint Cookies
Soft & buttery, vanilla & almond-infused thumbprint cookies rolled in slivered almonds, filled with raspberry preserves, and drizzled with melted white chocolate! These White Chocolate Raspberry Almond Thumbprint Cookies are irresistible!
Servings 24 cookies
Ingredients
- 2/3 cup butter softened
- 1/2 cup granulated sugar
- 2 egg yolks
- 1 tsp. vanilla
- 1 tsp. almond extract
- 1 1/2 cups all-purpose flour
- 1/4 tsp. salt
- 2/3 cup finely chopped almonds
- 1/2 cup raspberry preserves
- 1/2 cup white chocolate chips melted
Instructions
- In a large mixing bowl, cream together butter and sugar.
- Beat in egg yolks, vanilla, and almond extract.
- Beat in flour and salt until just combined.
- Refrigerate for 1 hour or until dough is easy to handle.
- Shape into 1-inch balls.
- Roll each ball in chopped almonds to thoroughly coat.
- Arrange balls two inches apart on parchment paper or silicone mat-lined baking sheets.
- Press an indentation in the center of each dough ball using your thumb or the end of a wooden spoon.
- Bake at 375 degrees for 10-12 minutes, or until cookies appear set and edges are lightly browned.
- Remove to wire racks to cool completely.
- In a small microwave-safe bowl, heat the jam for 30 seconds, or until thin and liquidy.
- Spoon about a teaspoonful of jam into the center of each thumbprint.
- Drizzle melted white chocolate over thumbprints.
- Allow to set. Store in airtight containers.