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Sweet Raspberry Almond Thumbprint Shortbread Cookies

Delight your taste buds and impress your guests with these Sweet Raspberry Almond Thumbprint Shortbread Cookies. Perfect for holidays and special occasions, they're a scrumptious addition to any dessert table.
2
1 hr 10 min
TOTAL TIME
118
CALORIES
$0.10
PER SERVING
Sweet Raspberry Almond Thumbprint Shortbread Cookies
Ingredients
9 INGREDIENTS
36 SERVINGS
Unsalted Butter
1 cup unsalted butter
cold and diced into tablespoon pieces
All Purpose Flour
2 cups all purpose flour
Salt
1/4 tsp salt
Granulated Sugar
2/3 cup granulated sugar
Almond Extract
1/2 tsp almond extract
Raspberry Jam
1/2 cup raspberry jam
seedless
Powdered Sugar
1 cup powdered sugar
Almond Extract
1 tsp almond extract
Water
2 tsp water
Directions
14 STEPS
40 min
PREP TIME
30 min
COOK TIME
1 hr 10 min
TOTAL TIME
1
Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
2
In a mixing bowl, whisk together the all-purpose flour and salt, then set aside.
3
In the bowl of an electric stand mixer fitted with the paddle attachment, blend together the cold, diced unsalted butter and granulated sugar until combined.
4
Add 1/2 teaspoon of almond extract to the butter mixture and mix well.
5
Gradually add the flour mixture, continuing to mix until the dough comes together.
6
Shape the dough into 1-inch balls, about 1 tablespoon each, placing them 2 inches apart on the prepared baking sheets.
7
Press your thumb or forefinger into each dough ball to create a small indentation, large enough to hold 1/4 to 1/2 teaspoon of raspberry jam.
8
Fill each indentation with raspberry jam.
9
Chill the filled cookies in the refrigerator for 20 minutes, or in the freezer for 10 minutes.
10
Bake the chilled cookies in the preheated oven for 14 to 18 minutes, or until lightly golden.
11
Allow the cookies to cool slightly on the baking sheets, then transfer them to a wire rack to cool completely.
12
To prepare the glaze, whisk together the powdered sugar, 1 teaspoon of almond extract, and enough water to reach the desired consistency in a small mixing bowl.
13
Transfer the glaze into a resealable plastic bag, snip off one corner, and drizzle the glaze over the cooled cookies. Allow the glaze to set at room temperature.
14
Once the glaze has set, store the cookies in an airtight container.
Health Info
Macros
17g
CARBS
5g
FAT
0g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
TREE NUTS
MILK
WHEAT