If you adore buttery, tender cookies with a fruity surprise, then you are in for a treat with the Raspberry Almond Shortbread Thumbprints Recipe. This delightful dessert features perfectly crumbly almond-scented shortbread, punctuated by the vibrant sweetness of raspberry jam nestled right in the center, then drizzled with a smooth almond glaze. Each bite is a wonderful harmony of flavors and textures that makes these thumbprint cookies an irresistible classic perfect for holidays, teatime, or anytime you want a little sweet indulgence.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and how each ingredient plays a crucial role in building the perfect cookie. From the creamy butter to the fresh almond extract and luscious raspberry jam, every component adds depth and richness to the final result.
- All-purpose flour (2 cups): The foundation that gives structure to these tender shortbread cookies.
- Salt (¼ teaspoon): Enhances flavor and balances the sweetness perfectly.
- Unsalted butter (1 cup, room temperature): Adds moisture, richness, and that classic shortbread buttery texture.
- Granulated sugar (â…” cup): Sweetens the dough and helps achieve a delicate crisp edge.
- Almond extract (½ teaspoon + for glaze): Delivers a fragrant nutty note that elevates the cookie’s flavor profile beautifully.
- Seedless raspberry jam (½ cup): The jewel in the center, offering bright fruity tartness without seeds.
- Powdered sugar (1 cup): For the smooth, glossy glaze that finishes these cookies with elegance.
- Water (2-3 teaspoons): Adjusts the glaze to the perfect drizzling consistency.
How to Make Raspberry Almond Shortbread Thumbprints Recipe
Step 1: Prepare the Flour Mixture
Begin by whisking together the all-purpose flour and salt in a small bowl. Setting this mixture aside is key so that when added later, it blends smoothly without overworking the dough, preserving that melt-in-your-mouth texture essential for shortbread.
Step 2: Cream Butter and Sugar
Using a large mixing bowl, beat the room temperature unsalted butter and granulated sugar together at medium speed until the mixture is light and fluffy. This aeration step is crucial—it ensures the cookies bake up tender and soft. Add ½ teaspoon almond extract here for that infused nutty aroma.
Step 3: Combine and Chill Dough
Slowly add the flour mixture to the butter-sugar combo on low speed and mix just until combined—no overmixing! Then cover the dough and refrigerate for an hour. Chilling solidifies the fat and lets the flavors meld, which not only firms the dough for shaping but also deepens the almond and buttery notes.
Step 4: Shape and Fill Cookies
Preheat your oven to 350°F and line a baking sheet with parchment paper. Roll the chilled dough into 1-inch balls and space them about 2 inches apart on the sheet. Using your smallest finger, make a thumb-sized indentation halfway through the dough ball. Fill this with a rounded ¼ teaspoon of raspberry jam, your sweet and tangy surprise center.
Step 5: Bake and Cool
Bake the cookies for 11 to 15 minutes, just until the edges turn a gentle golden color. After removing from the oven, allow them to rest for a minute before transferring to a wire rack to cool completely. This prevents overbaking and helps the jam set nicely without becoming too runny.
Step 6: Prepare and Drizzle Glaze
Mix together the powdered sugar, almond extract, and water in a small bowl until the glaze is smooth and pourable but not too thin. Drizzle this glaze over the cooled cookies for a glossy, sweet finish that perfectly complements the tart raspberry center.
How to Serve Raspberry Almond Shortbread Thumbprints Recipe
Garnishes
A sprinkle of finely chopped toasted almonds or a few whole raspberries on top of the glaze adds a lovely crunch and extra visual appeal. For a festive touch, dusting with a little extra powdered sugar right before serving creates a snow-dusted effect.
Side Dishes
These cookies pair beautifully with a warm cup of tea or coffee, making for a cozy break any time of day. For a more indulgent dessert spread, serve alongside a scoop of vanilla ice cream or a dollop of whipped cream to complement the rich buttery shortbread.
Creative Ways to Present
Arrange your Raspberry Almond Shortbread Thumbprints Recipe on a decorative platter for parties or gifts. For celebrations, place each cookie inside colorful mini cupcake liners or stack them tiered on a cake stand to showcase their charming center jewel and delicate glaze drizzle.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to 5 days. This preserves their buttery texture while allowing the almond and raspberry flavors to remain fresh and vibrant.
Freezing
If you’d like to keep these delights longer, freeze them in a single layer on a baking sheet before transferring to a freezer-safe container or bag. They freeze beautifully for up to 3 months and can be enjoyed at your convenience.
Reheating
To revive your cookies after refrigeration or freezing, warm them in a low oven (around 300°F) for 5 to 7 minutes. This gently softens the shortbread and reactivates the glaze’s sweetness without melting it too much.
FAQs
Can I use other jams instead of raspberry?
Absolutely! While raspberry jam is traditional here, apricot, strawberry, or even blueberry jams would bring a wonderful twist to the flavor. Just pick a seedless jam for smooth filling.
What if I don’t have almond extract?
If almond extract isn’t available, vanilla extract is a great substitute that still complements the buttery shortbread nicely, though you will lose a bit of the distinctive almond aroma.
Why do I need to chill the dough?
Chilling the dough firms up the butter, which prevents the cookies from spreading too much while baking. It also helps develop the dough’s flavor and makes it easier to shape the thumbprints.
Can I make these cookies gluten-free?
You can! Just swap the all-purpose flour with a 1-to-1 gluten-free baking flour blend. The texture may vary slightly, but the cookie’s delightful flavor will still shine through.
How do I get the glaze consistency just right?
Start by adding water one teaspoon at a time until the powdered sugar mixture is thick enough to drip slowly off a spoon. Too thin, and it will run off the cookies; too thick, and it won’t drizzle nicely.
Final Thoughts
There is something truly special about the Raspberry Almond Shortbread Thumbprints Recipe—its buttery crumb, the pop of tangy raspberry jam, and that final almond glaze drizzle all come together to create cookies you will want to share endlessly. I encourage you to try this recipe and experience firsthand why it has become a treasured favorite. Trust me, once you make these, they will be a staple in your cookie jar and heart!
Print
Raspberry Almond Shortbread Thumbprints Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Raspberry Almond Shortbread Thumbprints, a perfect blend of buttery, crumbly shortbread cookies filled with sweet raspberry jam and topped with a delicate almond-flavored glaze. These classic thumbprint cookies are easy to make and ideal for holiday gatherings or any special occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (252g)
- ¼ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, room temperature (226g or 16 tablespoons)
- â…” cup granulated sugar (135g)
- ½ teaspoon almond extract
- ½ cup seedless raspberry jam (4 ounces)
Glaze
- 1 cup powdered sugar (115g)
- 2–3 teaspoons water (more or less as needed for drizzling consistency)
- ½ teaspoon almond extract (add more to taste, up to 1½ teaspoons; substitute vanilla if desired)
Instructions
- Prepare Dry Ingredients: In a small mixing bowl, whisk together the all-purpose flour and salt until well combined. Set this mixture aside for later.
- Create Butter Mixture: In a large mixing bowl, combine the room temperature unsalted butter, granulated sugar, and ½ teaspoon almond extract. Beat at medium speed using a mixer until the mixture turns creamy and light in color. Scrape down the sides of the bowl as needed to ensure even mixing.
- Combine Dough: Reduce the mixer speed to low and gradually add the flour and salt mixture to the butter mixture. Mix until the dough is well blended. Cover the dough with plastic wrap and refrigerate for 1 hour to firm up.
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Shape Cookies: Remove the dough from the refrigerator. Shape the dough into 1-inch diameter balls. Place the balls about 2 inches apart on the prepared baking sheet. Keep any remaining dough refrigerated. Use your smallest finger to press an indentation straight down into the center of each ball, about halfway to the bottom. Fill each indentation with a heaping ¼ teaspoon of raspberry jam.
- Bake: Bake the cookies in the preheated oven for 11 to 15 minutes, or until the edges are just lightly browned. Remove from the oven and allow the cookies to stand for 1 minute before transferring them to a cooling rack. Let them cool completely.
- Make the Glaze: In a small bowl, whisk together the powdered sugar, almond extract, and enough water (2 to 3 teaspoons) to achieve a smooth, drizzle-able consistency.
- Glaze Cookies: Drizzle the glaze over the cooled cookies and allow it to set before serving.
Notes
- For a stronger almond flavor, you can increase the almond extract in the glaze up to 1½ teaspoons or substitute with vanilla extract if preferred.
- Make sure the butter is at room temperature to achieve a smooth and creamy cookie dough.
- Keep the remaining dough chilled while shaping to make handling easier.
- Store the cookies in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.
- The glaze consistency can be adjusted by varying the amount of water to achieve the desired drizzle thickness.
