Linzer Thumbprint Cookies with Raspberry Jam
These Linzer Thumbprint Cookies with Raspberry Jam are tender, nutty, and bursting with sweet-tart fruit—classic, elegant, and perfect for any occasion!
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Baking sheet lined with parchment paper
- Teaspoon or small cookie scoop
- Spoon or thumb
- Sifter or fine-mesh sieve
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely ground almonds
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup raspberry jam
- Powdered sugar for dusting
Instructions
- In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the egg and vanilla extract until fully incorporated and smooth.
- In a separate bowl, whisk together the all-purpose flour, finely ground almonds, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding by hand until just combined. Avoid overmixing.
- Scoop tablespoon-sized portions of dough and roll into balls. Place on prepared baking sheet about 2 inches apart.
- Using your thumb or the back of a teaspoon, press an indentation into the center of each dough ball, careful not to crack the dough.
- Fill each indentation with about 1/2 teaspoon of raspberry jam.
- Bake in a preheated oven at 350°F (175°C) for 12-15 minutes or until edges are just golden and jam bubbles slightly.
- Allow cookies to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust generously with powdered sugar.
Notes
- Ensure butter is softened but not melted for ideal dough consistency.
- Pulse raw almonds in a food processor to finely grind for best texture.
- If dough is sticky, chill for 15-20 minutes before shaping.
- Use good-quality raspberry jam with fruit pieces for authentic flavor.
- Store cookies in an airtight container up to 5 days at room temperature; freeze for longer storage.