Pioneer Woman Almond Raspberry Thumbprint Cookies

Pioneer woman almond raspberry thumbprint cookies are easy holiday treats made with ground almonds, salted butter and raspberry jam, ready in under an hour. That makes them a go-to for Christmas cookie trays, potluck desserts or holiday baking with kids, since the dough is simple to scoop and roll.

Chilling the dough twice is what keeps these cookies from spreading flat in the oven. Skip it and the fat melts too fast, so you lose the round shape that holds the jam.

Ree uses both butter and vegetable oil in the dough, which gives the cookies a tender crumb that stays soft for days. That combination, plus the ground raw almonds, adds a nutty texture you won’t find in thumbprint recipes that rely on extract alone.

Pioneer Woman Almond Raspberry Thumbprint Cookies

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

24

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

173

kcal

Almond-scented dough wraps a bright raspberry jam center, with crisp edges that crack into a soft, sandy bite when you break one open.

Ingredients

• 1/2 c. raw almonds
  

• 1 stick salted butter, softened
  

• 1/2 c. vegetable oil
  

• 1/2 c. granulated sugar
  

• 1/2 c. powdered sugar, plus more for dusting
  

• 1 large egg
  

• 1/2 tsp. almond extract
  

• 2 c. all-purpose flour
  

• 1/2 tsp. baking soda
  

• 1/2 tsp. kosher salt
  

• 1/2 tsp. cream of tartar
  

• 6 tbsp. seedless raspberry jam

Directions

• Grind the almonds: Pulse the raw almonds in a food processor until coarsely ground, then set them aside for the dough.
• Cream the wet ingredients: While the almonds rest, cream the butter, oil, sugars, egg and almond extract on medium speed until fluffy, about 2 minutes.
• Mix and chill: Once fluffy, add the flour, ground almonds, baking soda, salt and cream of tartar and mix well. Cover with plastic wrap, then chill at least 4 hours or overnight.
• Shape the cookies: After the dough is firm, scoop tablespoonfuls and roll into balls, then place 2 inches apart on ungreased sheets and chill another hour.
• Bake and indent: After the second chill, bake at 350° until just barely turning brown, 14 to 16 minutes. Once out of the oven, gently press a measuring spoon into each center to make an indent, then cool on a rack.
• Fill with jam: After the cookies cool, dust them with powdered sugar, then whisk the jam smooth and spoon about 3/4 teaspoon into each indent.

Tools for this recipe

• Cuisinart 14-cup food processor, OXO medium cookie scoop, Nordic Ware half sheet pan, Nielsen-Massey pure almond extract. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different jam or filling in these thumbprint cookies?

Strawberry, apricot and blackberry jams all work as swaps, since any seedless variety melts into the indent the same way. Avoid chunky preserves, though, because they won’t settle smoothly and can make the top uneven.

How long do thumbprint cookies stay fresh?

They keep in an airtight container at room temperature for about 5 days, though the jam centers get sticky after day three. If that happens, layer them between parchment paper and refrigerate, which firms the jam back up for another few days.

Can I freeze the dough for thumbprint cookies?

The dough freezes well for up to 3 months if you wrap it tightly in plastic wrap and place it in a zip-top bag. When you’re ready to bake, thaw it overnight in the fridge so it stays firm enough to scoop and roll without getting sticky.

What if I don’t have a food processor for the almonds?

A blender works in a pinch, but pulse in short bursts so the almonds don’t turn into butter. If you don’t have one of those either, chop them by hand since the recipe calls for a coarse grind.

Why did my thumbprint cookies crack when I pressed the indent?

Cracking usually means the cookies cooled too long before you pressed the indent, so the surface set and couldn’t stretch. To prevent it, press gently with a measuring spoon right when they come out of the oven while the dough is still soft.