Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1/2 cup finely chopped almonds
- 1/2 cup raspberry jam
Special Equipment Needed:
- Electric mixer
- Baking sheet
- Measuring cups and spoons
- Rolling pin
- Cookie scoop
- Small bowl
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy.
4. Add eggs and almond extract and beat until combined.
5. Gradually add flour mixture to butter mixture and beat until combined.
6. Stir in chopped almonds.
7. Using a cookie scoop, scoop dough into 1-inch balls and place on a baking sheet.
8. Using your thumb, make an indentation in the center of each cookie.
9. Fill each indentation with raspberry jam.
10. Bake for 12-15 minutes, or until golden brown.
11. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 12-15 minutes
Temperature: 350°F
Serving Size: Makes about 2 dozen cookies
Nutritional Information:
Calories: 160
Fat: 8g
Carbohydrates: 20g
Protein: 2g
Substitutions for Ingredients:
- Butter: Can be substituted with margarine or coconut oil.
- Almonds: Can be substituted with any other type of nut, such as walnuts or pecans.
- Raspberry Jam: Can be substituted with any other type of jam or jelly.
Variations:
- Add 1/2 cup of chocolate chips or chopped dried fruit to the cookie dough.
- Substitute almond extract with any other type of extract, such as vanilla or lemon.
- Roll cookie dough in granulated sugar before baking for a sweeter cookie.
Tips and Tricks:
- Make sure to use softened butter, not melted butter.
- Use a cookie scoop to ensure uniform cookie size.
- Use your thumb to make a deep indentation in the center of each cookie.
Storage Instructions:
Store cooled cookies in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Cookies can be reheated in the oven at 350°F for 5 minutes.
Presentation Ideas:
- Place cookies in a decorative tin or box for gifting.
- Arrange cookies on a platter for a party.
Garnishes:
- Sprinkle cookies with powdered sugar before serving.
- Drizzle cookies with melted chocolate.
Pairings:
- Serve with a glass of cold milk.
- Serve with a cup of hot coffee or tea.
Suggested Side Dishes:
- Serve with a fruit salad.
- Serve with a bowl of ice cream.
Troubleshooting Advice:
- If cookies are too dry, add a few tablespoons of milk to the cookie dough.
- If cookies are too crumbly, add a few tablespoons of melted butter to the cookie dough.
Food Safety Advice:
- Make sure all ingredients are at room temperature before mixing.
- Make sure to use pasteurized eggs to avoid salmonella.
Food History:
Almond thumbprint cookies have been around since the late 19th century. They were originally made with almond paste and jam, but over time the recipe has evolved to include almond extract and chopped almonds.
Flavor Profiles:
These cookies have a sweet, nutty flavor with a hint of almond extract. The raspberry jam adds a tartness that balances out the sweetness of the cookie.
Serving Suggestions:
- Serve as an after-dinner treat.
- Serve as an afternoon snack.
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