So this recipe is from Pinch My Salt. I wanted to try thumbprint cookies and I had some raspberry jam on hand! The batter was really easy to make and had a really good texture. the only mistake I made was not pressing the hole deep enough, when I checked the oven I saw that it had risen a bit. So I took them out before they were fully cooked and pressed them down a bit more. I also filled them up a little too much but, that didn’t really matter. Still tasted good!
Overall a good recipe, one last little thing. The recipe called for almond extract in the ingredients but not in the steps. I was following the steps pretty closely and realized I hadn’t added the extract until it was too late. I also ground up my own almonds. The final cookie crumbled really nicely in your mouth and was not too sweet. Good recipe that I may make again.
Whole Wheat Raspberry Thumbprint Cookies
(adapted from Pinch My Salt)
1/2 cup butter
1/3 cup lightly packed brown sugar
1 cup whole wheat flour
1/2 cup toasted almond meal or flour (toasted ground almonds)
1. Preheat oven to 350 degrees
2. Using a mixer, cream together butter and sugar until light and fluffy.
3. Whisk together flour and almond meal then add to butter mixture and blend well.
4. Put cookie dough in refrigerator for 30 minutes.
5. Line two baking sheets with parchment paper; roll teaspoonfuls of dough into balls and place on baking sheet; make an indentation with your fingertip in the center of each ball.
6. Bake for 15 minutes or until the edges are just slightly brown. Let cool on wire rack.
7. Fill cookies with raspberry jam.
Yield: approximately 2 dozen cookies