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
Scale
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.
