Description
Raspberry Almond Shortbread Thumbprint Cookies combine the buttery, crumbly texture of shortbread with the sweet-tart flavor of raspberry jam. These elegant cookies, with a hint of almond extract, make for a perfect treat for any occasion.
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)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the almond extract and mix until fully combined.
- Gradually stir in the flour, a little at a time, until a soft dough forms. Be careful not to overmix.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Use your thumb or the back of a spoon to make an indentation in the center of each dough ball.
- Fill each indentation with a small teaspoon of raspberry jam (or your preferred jam).
- Bake in the preheated oven for 12-15 minutes or until the edges of the cookies are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg
