Weight Watchers Raspberry Thumbprint Cookies Recipe
Weight Watchers Raspberry Thumbprint Cookies Recipe, a fantastic dessert for any occasion.
These cookies feature a soft, buttery base with a sweet raspberry jam center, creating a wonderful combination of flavors.
They’re simple to make, requiring basic ingredients like flour, sugar, butter, and of course, raspberry jam. Almond extract adds a subtle, nutty aroma that pairs perfectly with the raspberry.
These cookies are a perfect Christmas cookie. They’re also great for sharing at gatherings or enjoying with a cup of tea.
They’re also versatile; you can switch up the jam flavor to suit your taste. Maybe try strawberry or apricot for a different twist!
A few tips to get the best results: make sure your butter is at room temperature for easier mixing, and don’t forget to let the dough chill in the fridge. This makes it easier to handle.
Weight Watchers Points
4 Points (2022/2023 Plan)
Related Recipes
Weight Watchers Eggnog Thumbprint Cookies
Weight Watchers Holiday Sugar Cookies
Weight Watchers Snowflake Spritz Cookies
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Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
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Weight Watchers Raspberry Thumbprint Cookies
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup sugar
- ⅓ cup unsalted butter softened
- ¼ cup milk
- 1 teaspoon almond extract
- ½ cup sliced almonds lightly toasted and chopped
- 4 sprays nonstick cooking spray
- ⅓ cup reduced sugar raspberry jam
Instructions
- In a medium-sized bowl, mix together flour, baking powder, and salt. Once mixed, put this bowl aside for later.
- In a different medium-sized bowl, use an electric mixer to blend the sugar and butter until they're light and fluffy.
- Add milk and almond extract to the sugar and butter mixture. Beat them together well.
- Now, add the flour mixture and almonds to the sugar mixture. Stir everything until it's all mixed.
- Cover the bowl with a lid or plastic wrap and put it in the fridge. Leave it there for about 30 minutes so it can get firm.
- Turn on your oven and set it to 350ºF to preheat.
- Spray cooking spray on 2 large cookie sheets.
- Take the dough out of the fridge. Scoop out tablespoons of dough and roll them into 32 balls.
- Place these balls on the cookie sheets, keeping them about 1 inch apart.
- Press your thumb into the center of each dough ball to make a small indentation.
- Use a small spoon to put jam into each indentation.
- Put the cookie sheets in the oven and bake for 10 to 12 minutes, or until the bottoms of the cookies are golden.
- After taking them out of the oven, let the cookies sit on the sheets for 1 or 2 minutes.
- Finally, move the cookies to a wire rack to cool down completely.
Notes
Nutrition
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