Raspberry Almond Shortbread Thumbprint Cookies
These tender shortbread cookies are filled with sweet raspberry jam and topped with a drizzle of almond glaze. A perfect blend of buttery, fruity, and nutty flavors, they’re a beautiful addition to any dessert table.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Category: Dessert, Cookies
- Cuisine: American, European-Inspired
Ingredients
Scale
Makes about 24 cookies:
- For the cookies:
- 1 cup (225 g) unsalted butter, softened
- 2/3 cup (130 g) granulated sugar
- 1/2 teaspoon almond extract
- 2 cups (250 g) all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup (100 g) raspberry jam
- For the glaze:
- 1/2 cup (60 g) powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon almond extract
Instructions
- Prepare the oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Make the cookie dough:
- In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
- Mix in the almond extract. Gradually add the flour and salt, mixing until a soft dough forms.
- Shape the cookies:
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
- Use your thumb or the back of a small spoon to gently press an indentation in the center of each cookie.
- Fill with jam:
- Spoon about 1/2 teaspoon of raspberry jam into the indentation of each cookie.
- Bake the cookies:
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the glaze:
- In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth. Adjust the consistency with more milk or powdered sugar as needed.
- Drizzle the glaze:
- Drizzle the almond glaze over the cooled cookies using a spoon or piping bag. Let the glaze set before serving.
Notes
- For variety, use other fruit jams like apricot, blackberry, or strawberry.
- Make sure the cookies are fully cooled before glazing to prevent the glaze from melting.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.