Description
These Raspberry Almond Shortbread Thumbprint Cookies are buttery, tender, and filled with sweet-tart raspberry jam for a delightful treat. With a hint of almond flavor, they’re perfect for holidays, tea time, or anytime you need a simple yet elegant dessert.
Ingredients
Scale
- 1 cup unsalted butter (softened)
- 2/3 cup granulated sugar
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup raspberry jam (seedless if preferred)
- Powdered sugar (optional, for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
- Add the almond extract and mix until combined. Gradually add the flour and salt, mixing just until the dough forms.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Use your thumb or a small spoon to gently press an indentation into each dough ball.
- Spoon about 1/2 teaspoon of raspberry jam into each indentation. Be careful not to overfill.
- Bake in the preheated oven for 12-14 minutes, or until the edges are set and just starting to turn golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired.
Notes
- Chill the dough for 15-20 minutes if it’s too soft to handle.
- Substitute raspberry jam with other fruit preserves for variety, such as strawberry or apricot.
- Store cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to 7 days. They can also be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 14 minutes