Looking for the best cookie recipe to make? Check out these mouthwatering Raspberry Almond Thumbprint Cookies! They have an amazing soft and crumbly texture and the great balance of raspberry and almond flavor!
Despite that Christmas and New Year’s are over, I continue to bake all sorts of cookies. Apparently, I was “nice” last year and “Santa” decided to upgrade my mixer to 6 Qt Kitchen Aid 600 Professional. I have to tell you that this contraption is really awesome and does lots of magical things with no effort.
To test my new mixer, I picked out a new recipe for Raspberry Almond Thumbprint Cookies. They came out really delicious, soft with the crumbly texture, and the great balance of raspberry and almond flavor.
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I know that it seems a little bit tricky to make these cookies look right, but I have a few tips to make the process easier. First, refrigerate the dough for 1-2 hours so it will be easier to work with it. Then, form small balls from the dough, about 1.5 tablespoons each. Press them slightly, and using a finger or a thumb, press in the center of each ball creating a well. In my case, I like to use ½ teaspoon measuring spoon, as it creates a perfectly even depression.
You should definitely try to make these cookies. I am sure your family and children will love them!