Description
These Raspberry Almond Shortbread Thumbprint Cookies are a delightful treat perfect for any occasion. With a buttery shortbread base, sweet raspberry jam filling, and a hint of almond flavor, these cookies are sure to be a hit!
Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter (softened)
- â…” cup granulated sugar
- ½ teaspoon almond extract
- 2 cups all-purpose flour
- ½ cup raspberry jam
For the Glaze:
- ½ cup powdered sugar
- 1–2 teaspoons milk
- ¼ teaspoon almond extract (for glaze)
Instructions
- Preheat the Oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Make the Dough: Cream together the softened butter and granulated sugar, then mix in the almond extract. Gradually add the flour and mix to form a soft dough.
- Shape the Cookies: Roll the dough into 1-inch balls and place on the baking sheet. Make an indent in each ball.
- Add the Jam: Fill each indentation with raspberry jam.
- Bake: Bake for 12–14 minutes until the edges are golden. Cool on a wire rack.
- Make the Glaze: Whisk together powdered sugar, milk, and almond extract. Drizzle over cooled cookies.
Notes
- You can use different fruit preserves for variety.
- For extra crunch, roll the dough balls in chopped almonds before baking.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
