RASPBERRY ALMOND SHORTBREAD THUMBPRINT COOKIES
These Raspberry Almond Shortbread Thumbprint Cookies are buttery, tender, and filled with sweet raspberry jam. The almond glaze adds a lovely finish—perfect for holiday trays or everyday indulgence!
Ingredients
For the Cookies:
- 1 cup unsalted butter softened
- ⅔ cup granulated sugar
- ½ teaspoon almond extract
- 2 cups all-purpose flour
- ½ cup raspberry jam
For the Glaze (Optional):
- ½ cup powdered sugar
- ¾ teaspoon almond extract
- 1 –2 teaspoons milk
Instructions
Prepare the Oven:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Make the Dough:
- In a large bowl, cream together butter and sugar until fluffy. Add almond extract and mix. Gradually beat in flour until soft dough forms.
Form Cookies:
- Roll dough into 1-inch balls. Place on baking sheet about 2 inches apart. Use your thumb or a spoon to make an indent in the center of each.
Add Filling:
- Fill each indentation with a small amount of raspberry jam (about ½ teaspoon).
Bake:
- Bake for 12–14 minutes or until edges are lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Drizzle with Glaze:
- In a small bowl, mix powdered sugar, almond extract, and milk to form a glaze. Drizzle over cooled cookies.
Notes
Make Ahead:
Unbaked dough balls can be frozen for up to 2 months. Add jam just before baking. Flavour Twist:
Try with apricot, blackberry, or strawberry jam for variety. Storage:
Store in an airtight container for up to 1 week or refrigerate for longer shelf life.
Unbaked dough balls can be frozen for up to 2 months. Add jam just before baking. Flavour Twist:
Try with apricot, blackberry, or strawberry jam for variety. Storage:
Store in an airtight container for up to 1 week or refrigerate for longer shelf life.