Raspberry Almond Shortbread Thumbprint Cookies Recipe
Ingredients:
For the Cookies:
• 1 cup (226 g) unsalted butter, softened
• 2/3 cup (134 g) granulated sugar
• 1/2 teaspoon almond extract
• 2 cups + 2 tablespoons (255 g) all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup (about 150 g) seedless raspberry jam
For the Glaze (optional):
• 1 cup (124 g) powdered sugar
• 3 to 4 teaspoons water
• 1 teaspoon almond extract
Instructions:
1. Prepare the Dough:
• In a mixing bowl, beat the softened butter until creamy.
• Add granulated sugar and almond extract, mixing until well combined.
• Gradually add the flour and salt, mixing on low speed until a dough forms. It may seem crumbly at first, but keep mixing until it comes together.
2. Shape the Cookies:
• Preheat your oven to 350°F (175°C).
• Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet, spacing them about 2 inches apart.
• Use your thumb or the back of a teaspoon to make an indentation in the center of each ball.
3. Fill with Jam:
• Spoon about 1/4 teaspoon of raspberry jam into each indentation.
4. Chill and Bake:
• Chill the cookies in the refrigerator for at least 20 minutes.
• Bake in the preheated oven for 11-13 minutes, or until the edges are lightly golden.
5. Cool and Glaze:
• Allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
• If using the glaze, whisk together powdered sugar, almond extract, and enough water to reach a drizzling consistency. Drizzle over cooled cookies.
These Raspberry Almond Shortbread Thumbprint Cookies are perfect for holiday gatherings or as a sweet treat any time of year! Enjoy their buttery texture paired with the tartness of raspberry jam and the subtle flavor of almond.