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Raspberry Almond Thumbprints Recipe
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Egg||1 Large, separated|
|Vanilla extract||1 Teaspoon|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Sliced blanched almonds||2⁄3 Cup (10.67 tbs), coarsely chopped|
|Seedless raspberry jam||2 Tablespoon|
|Sifted powdered sugar||2 Tablespoon|
Serving size: Complete recipe
Calories 3000 Calories from Fat 1594
% Daily Value*
Total Fat 177 g272%
Saturated Fat 65.2 g326.1%
Trans Fat 0 g
Cholesterol 453.4 mg
Sodium 85.9 mg3.6%
Total Carbohydrates 302 g100.7%
Dietary Fiber 26.8 g107.2%
Sugars 136.1 g
Protein 57 g114.8%
Vitamin A 61.1% Vitamin C
Calcium 53% Iron 76.9%
*Based on a 2000 Calorie diet
Add egg yolk and vanilla, beating until blended.
Stir in flour. (Dough will be crumbly but easily presses together.)
Form dough into a ball; cover and chill 3 hours.
Let dough stand at room temperature 5 minutes.
Shape into 24 (1") balls.
Lightly beat egg white.
Dip each ball into egg white; roll in almonds, pressing firmly.
Place balls 1" apart on lightly greased baking sheets.
Make an indentation with your thumb in center of each cookie.
Fill with about 1/4 teaspoon raspberry jam.
Bake at 350° for 15 to 17 minutes or until lightly browned.
Remove to wire racks to cool.
Cut a small circle out of wax paper to fit over jam center.
Place wax paper on jam, and dust with powdered sugar: remove wax paper circle.
Repeat procedure with remaining cookies and powdered sugar.