Raspberry-Almond Thumbprint Cookies

Ingredients

 2 cup(s) all-purpose flour  
 1/2 tsp baking powder  
 1/4 tsp table salt  
 3/4 cup(s) sugar, granulated  
 1/3 cup(s) unsalted butter, softened  
 1/4 cup(s) whole milk  
 1 tsp almond extract  
 1/2 cup(s) sliced almonds, lightly toasted and chopped  
 4 spray(s) cooking spray  
 1/3 cup(s) reduced sugar raspberry jam  


Instructions

In a medium bowl, combine flour, baking powder and salt; set aside.

In another medium bowl, using an electric mixer, cream together sugar and butter until light and fluffy. Add milk and almond extract; beat well.

Stir flour mixture and almonds into sugar mixture until combined; cover bowl and refrigerate until firm, about 30 minutes.

Preheat oven to 350ºF. Coat 2 cookie sheets with cooking spray.

Roll level tablespoons of dough into 32 balls; place about 1-inch apart on prepared cookie sheets. Press an indentation into center of each ball using your thumb. Using a small spoon, fill indentations with jam.

Bake until bottoms of cookies turn golden, about 10 to 12 minutes. Remove from oven and leave on cookie sheets for 1 or 2 minutes; remove to a wire rack to cool completely. Yields 1 cookie per serving.

Notes
Dust with powdered sugar before serving, if desired (could affect PointsPlus value).

2 PointsPlus

Serves 32



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