Raspberry Almond Thumbprint Cookies

December 10, 2014

Simple moments in life can become some of the most memorable and cherished times for all of us. The holidays are usually an ideal time to create new memories in every day situations such as playing in the snow, wrapping gifts and my favorite, spending time in the kitchen.

This past weekend, my six-year-old son and I had a lot of fun baking cookies with the help of Betty Crocker. We took the opportunity to learn all about following a simple recipe and incorporated mathematics in the lesson when measuring and counting the ingredients the recipe called for.

With Betty Crocker’s quick and convenient cookie mix, baking time is easier to handle. When baking with young children, you never have worry or second guess yourself about what the results will be when utilizing Betty Crocker’s cookie mix. Always, the perfect baked cookie.

To increase the level of fun just a bit, I consulted with Betty Crocker’s new holiday site: Christmas Cookies with Kids and found a recipe library full of cooking inspiration. From step-by-step instructions to quick how-to videos, this is the site you must bookmark for last minute holiday ideas.

For these raspberry almond thumbprint cookies, I took Betty Crocker’s Holiday Blossom recipe and incorporated my own ingredients. Because thumbprints are one of my favorite cookie, I just had to make this simple version of this holiday favorite while my son, got his hands dirty with Betty Crocker’s chocolate chip cookie dough.

Find this and other recipe ideas by following Betty Crocker with the hashtag #getyourbettyon on Facebook, Pinterest, Twitter and You Tube.

Raspberry Almond Thumbprint Cookies
Makes 18

1 (1 pound 1.5 ounce) pouch Betty Crocker Sugar Cookie Mix
1/2 cup butter
1 egg
1 teaspoon almond extract
3 tablespoons whole wheat flour (can also use all-purpose flour)
2/3 cup sliced almonds that have been crumbled

Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, vanilla and flour until dough forms.

Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation. Sprinkle top cookie with 1/4 teaspoon almonds.

Bake 8 to 10 minutes or until edges are light golden brown. Immediately sprinkle each cookie with a pinch of granulated sugar. Cool 5 minutes; remove from cookie sheet to wire rack.

This is a sponsored conversation written by me on behalf of Betty Crocker . The opinions and text are all mine.

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