Raspberry Thumbprint Cookies

by

Growing up, every Christmas my mom and I would always make all sorts of cookies and treats. It was something I always looked forward to all year long. One of my all-time favorites? You guessed it, thumbprint cookies! Something about the sweet sticky jam in the middle of flakey buttery dough is enough to send me to my happy place! It has been a while since I have had this holiday classic, since starting SCD. I was inspired by these fond childhood memories to recreate this treat, and I am so happy I did! The result is simply angelic! The tart and bright raspberry pairs perfectly with the soft and sweet almond dough making for the perfect bite. You bet I will be making these several times this holiday season, and after tasting them, I’m sure you will do the same! Make your own special memories with this holiday cookie classic!

Raspberry Thumbprint Cookies 

Serves 10 (makes 20 ea.)  
Prep: 15 min
Cooking: 25 min
Total:  40 min
Beginner

Ingredients:

For the Jam: 

1 cup raspberries 

2 Tbsp. honey

1 tsp. lemon juice, fresh 

 

For the Cookies: 

2 cups almond flour

½ cup coconut flour, plus more for dusting  

¼ cup honey 

1 egg 

1 Tbsp. butter or coconut oil, melted 

1 tsp. almond extract

½ tsp. baking soda 

¼ tsp. salt

  Method Of Prep:

  1. Gather and prep ingredients.
  2. We will start by making our jam. In a small pot add raspberries, honey, and lemon juice.
  3. Bring to a boil, then reduce to a simmer for 8-10 minutes or until the raspberries have mostly broken down and jam starts to form.
  4. Strain through a mesh strainer to catch all the seeds.
  5. Set jam aside to cool and thicken.
  6. Preheat the oven to 350°F.
  7. Line a sheet tray with parchment paper, set aside.
  8. Combine all dough ingredients in a food processor for 20-30 seconds for the smoothest dough. You can also mix them in a stand mixer until combined. However, they won’t be quite as smooth.
  9. Wrap the ball in plastic wrap and refrigerate for 20-25 minutes.
  10. Using a small cookie scoop, scoop out cookies.
  11. Roll the dough into a ball, then place on a cookie sheet and push down with your thumb in the middle to create a dip and spread out the cookie.
  12. Once all the cookies are on the sheet tray fill with jam.
  13. Bake for 8-10 minutes or until lightly golden and cooked through.
  14. Remove from the oven to cool, serve immediately and enjoy!

                               

Nutrition Facts: (2 cookies) 
Calories- 216
Carbs- 20.2 g
Fat- 13.7 g
Protein- 6.4 g