Description
These Raspberry Almond Shortbread Thumbprint Cookies feature a rich, buttery shortbread base with a sweet-tart raspberry jam filling and a hint of almond. Perfect for holidays, gifting, or anytime you crave a melt-in-your-mouth cookie.
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 oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream butter and sugar until fluffy. Mix in almond extract.
- Gradually add flour and salt, mixing until combined. The dough may be slightly crumbly.
- Roll dough into 1-inch balls and place on the baking sheet. Press a small indentation into each using your thumb or a spoon.
- Fill each indentation with ½ teaspoon of raspberry jam.
- Bake for 12-14 minutes, until edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Dust with powdered sugar if desired.
Notes
- For best results, use high-quality raspberry jam with a thick consistency.
- Chill the dough for 15-20 minutes before rolling if it’s too soft.
- Store in an airtight container for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American, Scandinavian