Thumbprint cookies are easy, healthy, and made with simple ingredients. They are perfect for summer gatherings, delicious with a cup of coffee, and can be filled with different fillings depending on your preference and what you have available.
Ingredients
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1 cup flour
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½ cup unsalted butter
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1 cup powdered sugar
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200 g dried raspberries (or cranberry if preferred)
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200 g grated almonds
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½ cup milk
Preparation Method
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Place the flour in a bowl, then add the sugar and butter. Rub together until well combined.
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Slowly pour in the milk, stirring until a dough forms. Add the dried raspberries and grated almonds, mixing gently.
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Shape the dough into small balls and place them on a baking tray.
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Press your thumb into the center of each ball to create an indentation, then place a piece of raspberry in each thumbprint.
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Bake in a preheated oven at 180°C (350°F) for about 30 minutes, until golden.
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Remove from the oven and allow to cool before serving.
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