Raspberry and Almond Shortbread Thumbprint Cookies Recipe
Delight in these Raspberry and Almond Shortbread Thumbprint Cookies, featuring buttery shortbread with a sweet raspberry jam center and a delicate almond glaze. Perfectly tender and lightly golden, these cookies combine classic flavors with a beautiful presentation, ideal for any occasion or a delightful treat with tea or coffee.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Shortbread Cookies
- 1 cup butter, softened
- â…” cup white sugar
- ½ tsp almond extract
- 2 cups all-purpose flour
Filling
- ½ cup seedless raspberry jam
Almond Glaze
- ½ cup confectioners’ sugar
- Âľ tsp almond extract
- 1 tsp milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Butter and Sugar: In a medium bowl, cream together the softened butter and white sugar until the mixture is smooth and fluffy, ensuring even sweetness and texture.
- Add Almond Extract: Mix in ½ teaspoon of almond extract to infuse the dough with a subtle nutty flavor.
- Incorporate Flour: Gradually add the all-purpose flour to the creamed mixture, stirring until a soft dough forms. The dough should be pliable but not sticky.
- Shape Dough Balls: Roll the dough into 1½-inch balls and place them evenly spaced on ungreased baking sheets, preparing for baking.
- Create Indentations: Press a small indentation into the center of each dough ball using your thumb carefully to form a space for the jam filling.
- Add Raspberry Jam: Fill each indentation with a small amount of seedless raspberry jam, ensuring not to overfill to prevent spilling during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 14 to 18 minutes or until the edges are lightly golden, indicating they are cooked through but still tender.
- Cool Slightly: Remove the cookies from the oven and let them cool for 1 minute on the baking sheet, allowing them to firm slightly before glazing.
- Prepare Almond Glaze: In a bowl, mix together confectioners’ sugar, remaining almond extract (¾ tsp), and milk until the glaze is smooth and pourable.
- Glaze Cookies: Drizzle the almond glaze lightly over the warm cookies to add sweetness and a glossy finish, enhancing both taste and appearance.
Notes
- Use softened butter for easy creaming and better texture.
- Press the thumbprint gently to avoid cracking the dough.
- Choose seedless raspberry jam to prevent seeds from interrupting the smooth filling.
- Let cookies cool slightly before glazing to avoid melting the glaze excessively.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Almond extract can be adjusted for a stronger or milder flavor based on preference.
