Raspberry Almond Vegan Thumbprint Cookies

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Raspberry Almond Vegan Thumbprint Cookies

Cooking time: 40 min

Servings 26

These vegan cookies are insanely addictive and perfect for the holiday season. With a buttery shortbread base, sweet raspberry filling and a touch of almond-flavored frosting - just try one!

All purpose flour

2,6 cups
Powdered sugar

0,8 cups
Vegan butter, softened

1,3 cups
Almond extract

0,5 tsp.
Seedless raspberry jam

0,5 cups
Powdered sugar

1 cups
Almond extract

1 tsp.
Water, as needed

3,1 tsp.

Calories

139 kcal
Protein

1 g
Fat

7 g
Carbohydrates

17 g

Preheat the oven to 350 F and line two baking sheets with parchment paper.
Combine flour and icing sugar in a deep bowl. Now add softened butter and almond extract and mix with a mixer on low to medium speed until smooth. The dough will look crumbly and soft, but it should stick together when squeezed in your hands.
Form the dough into 1-inch balls, about a tablespoon each, and place on the parchment.
Make a small indentation in the center of each cookie, then cover with about a teaspoon of jam. Flatten the balls slightly to form cookies.
Place the baking sheet with the cookies in the freezer for 10 minutes before baking, then place in the preheated oven and bake for 15-16 minutes. This helps the cookies bake perfectly and not spread or flatten. The cookies will still be light and appear a bit underdone when you take them out of the oven, but they firm up as they cool.
Let cool for a few minutes on the pan, then transfer to a wire rack to cool completely.
Make the glaze: Whisk powdered sugar and almond extract in a small bowl until smooth, adding water as needed to thin the icing.

Gluten free - Use a gluten free flour mix. I haven't tried this myself, but it usually works quite well.
Different flavor - Feel free to use a different jam in the center, if desired, such as apricot, strawberry, cherry, blueberry or omit the almond extract and fill with vegan caramel or ganache.

Bon Appetit!