Hey y’all! If you’re in the mood for a sweet treat that’s both crunchy and chewy, you’re going to love these Raspberry Almond Cookies. They’re the perfect blend of tangy raspberries and rich, nutty almonds, making them ideal for everything from afternoon tea to holiday gatherings. Let’s get cooking!
Why You’ll Love This Recipe
- These cookies offer a delightful combination of sweet and tangy flavors.
- The crunchy almonds add a satisfying texture that complements the chewy center.
- Quick and easy to prepare, perfect for last-minute baking needs.
- They’re versatile enough for snacks, desserts, or gifts.
- Rich in flavors, yet light and buttery.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup raspberry preserves
- 1/2 cup sliced almonds
Directions
Step 1: Prepare the Dough
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
Step 2: Combine the Dry Ingredients
In another bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet mixture, mixing until just combined.
Step 3: Shape the Cookies
Roll the dough into small balls (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper. Use your thumb to make an indentation in the center of each ball.
Step 4: Add Raspberry and Almonds
Spoon a small amount of raspberry preserves into each indentation. Sprinkle the sliced almonds on top of the preserves.
Step 5: Bake to Perfection
Preheat your oven to 350°F (175°C). Bake the cookies for 12-15 minutes, or until the edges are golden brown. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure the butter is at room temperature to achieve the right texture. Learn more about softening butter.
- For a deeper almond flavor, consider using almond extract instead of vanilla extract.
- Correctly measuring your ingredients can significantly impact the final result.
Variations
- Chocolate Raspberry Almond Cookies: Add 1/4 cup of mini chocolate chips to the dough.
- Lemon Raspberry Almond Cookies: Add 1 tablespoon of lemon zest for a citrus twist.
- Gluten-Free Raspberry Almond Cookies: Substitute all-purpose flour with almond flour.
Required Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
- Wire rack
Storage Instructions
Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months.
Suggested Pairings
These cookies are delightful with a hot cup of tea or coffee. For a festive occasion, serve them with a scoop of vanilla ice cream.
Pro Tips
- Chill the dough for 30 minutes before baking for thicker cookies. Why chilling dough matters.
- Use a small cookie scoop to ensure uniform cookie sizes for even baking.
- Toast the almonds before adding them for an extra depth of flavor.
FAQ
- Can I use fresh raspberries instead of preserves? Yes, but mash them and add a bit of sugar to counter the tartness.
- What if I don’t have almonds? Walnuts or pecans can be used as a substitute.
- How can I prevent the cookies from spreading too much? Chilling the dough helps reduce spreading.