Raspberry Almond Shortbread Thumbprint Cookies

Raspberry Almond Shortbread Thumbprint Cookies combine the perfect balance of buttery, crumbly shortbread with the sweet-tart flavor of raspberry jam. These simple yet elegant cookies are perfect for any occasion and are sure to become a favorite in your baking repertoire. With a subtle almond flavor and a vibrant jam center, each bite is a delicious treat.

Why You’ll Love This Recipe

These Raspberry Almond Shortbread Thumbprint Cookies are a crowd-pleasing delight, offering a melt-in-your-mouth texture thanks to the rich butter and simple shortbread base. The almond extract adds a nutty depth to the cookies, while the raspberry jam provides a refreshing contrast of sweetness and tartness. Whether you’re hosting a party, preparing a holiday treat, or simply indulging in a sweet snack, these cookies are sure to impress.

What makes this recipe even better is its simplicity – minimal ingredients, easy steps, and the ability to switch up the jam based on your preferences make it versatile for various occasions. You can also freeze the dough for later, making it perfect for those spontaneous cravings or busy schedules.

Ingredients

• 1 cup unsalted butter, softened

• 2/3 cup granulated sugar

• 1/2 tsp almond extract

• 2 cups all-purpose flour

• 1/2 cup raspberry jam (or your favorite jam)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

3. Add the almond extract and mix until fully combined.

4. Gradually stir in the flour, a little at a time, until a soft dough forms. Be careful not to overmix.

5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.

6. Use your thumb or the back of a spoon to make an indentation in the center of each dough ball.

7. Fill each indentation with a small teaspoon of raspberry jam (or your preferred jam).

8. Bake in the preheated oven for 12-15 minutes or until the edges of the cookies are lightly golden.

9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: This recipe makes approximately 24 cookies, depending on the size of the dough balls.

• Preparation Time: 15 minutes

• Baking Time: 12-15 minutes

• Total Time: 30-35 minutes

Variations

• Jam Options: You can easily swap the raspberry jam for other fruit jams or preserves such as strawberry, apricot, or blueberry to suit your taste.

• Nutty Twist: Add chopped almonds or other nuts to the dough for a more textured, nutty flavor.

• Chocolate Drizzle: After the cookies cool, drizzle melted chocolate over the tops for an extra layer of indulgence.

• Gluten-Free Version: Use a gluten-free flour blend to make these cookies suitable for those with gluten sensitivities.

Storage/Reheating

• Storage: Store the cookies in an airtight container at room temperature for up to 5 days. To maintain their freshness, place a piece of wax paper between layers of cookies.

• Freezing: These cookies freeze well. Store the cooled cookies in an airtight container or freezer bag and freeze for up to 3 months. To thaw, let them sit at room temperature for about 30 minutes.

• Reheating: While these cookies are best enjoyed fresh, you can reheat them by placing them in a 300°F (150°C) oven for 5-7 minutes for a warm treat.

FAQs

Can I use salted butter instead of unsalted butter in this recipe?

It’s best to use unsalted butter to control the salt content in the cookies. If you only have salted butter on hand, just reduce or eliminate any added salt in the recipe.

How do I make sure the jam doesn’t overflow while baking?

Be sure to leave a little room around the jam when placing it in the indentation. Use just enough jam to fill the space without overfilling it, and avoid pressing the dough too flat.

Can I make these cookies in advance?

Yes, you can make the dough ahead of time and refrigerate it for up to 2 days before baking. Alternatively, you can freeze the dough for up to 3 months, then bake the cookies from frozen.

Can I use a different extract?

Yes! You can substitute almond extract with vanilla or even hazelnut extract for a different flavor profile.

Is there a way to make these cookies dairy-free?

Yes, you can substitute the butter with a dairy-free butter substitute, like margarine or a plant-based butter.

Can I use store-bought jam?

Absolutely! Using store-bought jam makes this recipe even easier, but feel free to use homemade jam for a more personal touch.

What if my cookies spread too much while baking?

Ensure that the dough is properly chilled before baking, as warm dough can cause cookies to spread too much. You can also try rolling the dough into slightly larger balls.

Can I use other types of flour for these cookies?

You can use a gluten-free all-purpose flour blend to make these cookies gluten-free. However, using other flours, such as whole wheat, may alter the texture.

How should I store leftover cookies?

Leftover cookies should be stored in an airtight container at room temperature for up to 5 days. If they get too soft, you can briefly crisp them up in the oven.

Can I add a glaze to the cookies after baking?

Yes, a simple glaze made of powdered sugar and water or lemon juice can add a nice shine and sweetness to the cookies.

Conclusion

Raspberry Almond Shortbread Thumbprint Cookies are a delightful treat that’s sure to brighten your day. With their buttery, melt-in-your-mouth texture and a burst of fruity jam, they’re the perfect snack or dessert for any occasion. Whether you’re baking for a special event or just craving a homemade indulgence, these cookies will never disappoint. Plus, with endless flavor variations, you can make them your own. Happy baking!