Raspberry Almond Shortbread Thumbprint Cookies

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These Raspberry Almond Shortbread Thumbprint Cookies are a timeless classic, combining buttery shortbread, sweet-tart raspberry jam, and the subtle nutty aroma of almond extract. Whether you’re baking for a festive holiday, a special occasion, or just a cozy treat to enjoy with a cup of tea, these cookies are guaranteed to delight both the eyes and the taste buds.

Why You’ll Love These Cookies

Thumbprint cookies have a nostalgic charm that’s hard to resist. With their soft, crumbly texture and a luscious dollop of jam at the center, they’re a perfect blend of simplicity and elegance. Here’s why these cookies stand out:

• Rich, Buttery Flavor: The shortbread dough is rich and buttery, melting in your mouth with every bite.
• Raspberry Perfection: The sweet-tart raspberry jam adds a vibrant pop of flavor and color to every cookie.
• Nutty Almond Note: A hint of almond extract elevates the cookies, giving them a slightly nutty aroma and depth of flavor.
• Versatile and Beautiful: They’re not only delicious but also visually stunning, making them a hit on any cookie platter.

Perfectly tender and packed with flavor, these thumbprint cookies are a must-try for cookie enthusiasts of all levels.

Ingredients for Raspberry Almond Shortbread Thumbprint Cookies

These cookies require simple, pantry-friendly ingredients, but each one plays a key role in creating their irresistible flavor and texture. Here’s what you’ll need:

• Unsalted Butter: 1 cup (2 sticks), softened. Butter is the base of the shortbread and gives it its rich, melt-in-your-mouth texture.
• Granulated Sugar: 2/3 cup, for just the right amount of sweetness.
• Almond Extract: 1 teaspoon, to infuse the cookies with a warm, nutty aroma.
• All-Purpose Flour: 2 cups, for the perfect shortbread structure.
• Salt: 1/4 teaspoon, to balance the sweetness and enhance the flavors.
• Raspberry Jam: 1/3 cup, for the luscious, fruity center. You can use seedless jam for a smoother texture if you prefer.
• Powdered Sugar (optional): For dusting, adding an extra touch of sweetness and elegance.

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How to Make Raspberry Almond Shortbread Thumbprint Cookies

Making these cookies is surprisingly simple, and the results are absolutely stunning. Follow these steps to create your own batch of beautiful, jam-filled treats:

Step 1: Preheat Your Oven

• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.

Step 2: Make the Dough

• In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, using a hand mixer or stand mixer.
• Add the almond extract and mix until well combined.
• Gradually add the flour and salt, mixing just until the dough comes together. Avoid overmixing to keep the shortbread tender.

Step 3: Form the Cookies

• Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
• Use your thumb (or the back of a small spoon) to gently press a shallow indentation into the center of each dough ball.

Step 4: Add the Raspberry Jam

• Spoon about 1/2 teaspoon of raspberry jam into each indentation. Be careful not to overfill to prevent the jam from spilling over during baking.

Step 5: Bake the Cookies

• Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are set and just starting to turn golden. Avoid overbaking to maintain their soft texture.

Step 6: Cool and Dust (Optional)

• Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
• If desired, dust the cooled cookies with powdered sugar for an extra touch of sweetness and visual appeal.

Enjoy these delightful cookies fresh or store them for a treat that’s always on hand!

How Long to Bake Raspberry Almond Shortbread Thumbprint Cookies

The baking time for these cookies ensures a tender, buttery texture while allowing the jam to set perfectly. Here’s what to keep in mind:

• General Baking Time: Bake at 350°F (175°C) for 12-14 minutes.
• When to Remove: The edges should be set and just starting to turn golden, but the centers should remain soft. Overbaking can make the cookies crumbly.

Keep an eye on them in the final minutes to ensure they don’t overbrown. The jam should look glossy and slightly set but not dry.

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How to Store Raspberry Almond Shortbread Thumbprint Cookies

These cookies can be stored easily, making them perfect for baking ahead of time or enjoying over several days:

• Room Temperature: Store in an airtight container at room temperature for up to 5 days. Place wax paper between layers to prevent sticking.
• Refrigeration: For longer freshness, store them in the fridge for up to 7 days. Let them come to room temperature before serving.
• Freezing: These cookies freeze beautifully! Place them in a single layer in an airtight container, and freeze for up to 2 months. Thaw at room temperature before enjoying.

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Tips for Perfect Raspberry Almond Thumbprint Cookies

To make sure your cookies turn out flawless every time, follow these expert tips:

• Soften the Butter Properly: Softened butter ensures the dough comes together smoothly. Leave butter at room temperature for about 30 minutes before starting.
• Don’t Skip Chilling (Optional): If your dough feels too soft or sticky, chill it in the fridge for 15-20 minutes before rolling. This helps the cookies keep their shape while baking.
• Be Gentle with the Thumbprint: Press gently to avoid cracking the dough. If cracks form, pinch the edges back together before adding the jam.
• Use High-Quality Jam: A good-quality raspberry jam (or homemade) makes a noticeable difference in flavor and texture.
• Experiment with Flavors: Swap raspberry jam for other fruit preserves like apricot, strawberry, or blackberry for a fun variation.

With these tips, your Raspberry Almond Shortbread Thumbprint Cookies will be as beautiful as they are delicious!

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