Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking ammonia
- 1/2 cup sliced almonds
- 1/2 cup raspberry jam
Special equipment needed:
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Small spoon or cookie scoop
- Thumbprint tool or the back of a teaspoon
Step-by-step instructions:
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the almond extract.
5. In a separate bowl, whisk together the flour, baking powder, salt, and baking ammonia.
6. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
7. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
8. Press a thumbprint into the center of each ball.
9. Fill each thumbprint with a small spoonful of raspberry jam.
10. Sprinkle sliced almonds over the top of each cookie.
11. Bake for 12-15 minutes or until lightly golden brown.
12. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F
Serving size:
Makes about 24 cookies
Nutritional information:
Calories per serving: 180
Total fat: 10g
Saturated fat: 5g
Cholesterol: 35mg
Sodium: 80mg
Total carbohydrate: 21g
Dietary fiber: 0g
Total sugars: 10g
Protein: 2g
Substitutions for ingredients:
- You can use any flavor of jam or preserves in place of raspberry jam.
- If you don't have baking ammonia, you can substitute with baking powder.
Variations:
- Instead of raspberry jam, try using apricot or strawberry jam.
- Add a teaspoon of lemon zest to the cookie dough for a citrus twist.
- Roll the cookie dough balls in chopped nuts or coconut before baking.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming with the sugar.
- Don't overmix the dough, or the cookies will be tough.
- Use a small spoon or cookie scoop to make uniform dough balls.
- If the dough is too sticky, chill it in the refrigerator for 10-15 minutes before rolling into balls.
- Use a thumbprint tool or the back of a teaspoon to make the indentation in the center of each cookie.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat, place the cookies in a 350°F oven for 5-7 minutes or until warmed through.
Presentation ideas:
Arrange the cookies on a platter or cookie tray and sprinkle with powdered sugar.
Garnishes:
Sprinkle sliced almonds or chopped nuts over the top of the cookies.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
These cookies make a great dessert or snack on their own.
Troubleshooting advice:
- If the cookies spread too much while baking, chill the dough for 10-15 minutes before baking.
- If the cookies are too dry, try adding a tablespoon of milk to the dough.
- If the cookies are too crumbly, try adding an extra egg to the dough.
Food safety advice:
Make sure to use fresh ingredients and wash your hands before handling the dough.
Food history:
Ammonia-Almond Thumbprint Cookies are a traditional Swedish cookie that dates back to the 1800s. The cookies get their unique texture and flavor from the use of baking ammonia, which was commonly used as a leavening agent before the invention of baking powder.
Flavor profiles:
These cookies have a buttery, almond flavor with a sweet and tangy raspberry jam filling.
Serving suggestions:
Serve these cookies as a sweet treat with a cup of tea or coffee.
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