Raspberry Almond Shortbread Thumbprint Cookies
These delicious thumbprint cookies feature a rich almond flavor paired with tart raspberry jam, perfect for any occasion.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Helps create that melt-in-your-mouth texture. Make sure it’s soft but not melted!
- 1/2 cup powdered sugar Adds a sweetness that blends beautifully into the dough.
- 1 teaspoon vanilla extract Enhances the overall flavor—use pure vanilla for the best taste.
- 1 teaspoon almond extract This gives that lovely nutty aroma that pairs perfectly with raspberry.
- 2 cups all-purpose flour The base of our cookies—measuring accurately is key!
- 1/4 teaspoon salt Balances the sweetness and enhances all the flavors.
For the Filling and Topping
- 1/2 cup raspberry jam The star of the show—choose a quality jam for the best results!
- sliced almonds for topping Not only add a beautiful crunch but also make your cookies look irresistible.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla and almond extract.
- Gradually stir in the flour and salt until the dough comes together.
- Scoop out a tablespoon of dough and roll it into a ball, placing it on a baking sheet lined with parchment paper.
- Use your thumb to make an impression in the center of each ball.
- Fill each thumbprint with raspberry jam and sprinkle sliced almonds around the edge.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Chill the dough for 15-20 minutes if it's too warm to prevent spreading. Use quality ingredients for best results. Experiment with different jams and nuts for variety.