Cooklist AI

Sweet Raspberry Almond Thumbprint Shortbread Cookies

Name: Sweet Raspberry Almond Thumbprint Shortbread Cookies
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Ingredients: 1 cup unsalted butter, cold, and diced into tablespoon pieces; 2 cups and 2 tablespoons all-purpose flour; 1/4 teaspoon salt; 2/3 cup granulated sugar; 1/2 teaspoon almond extract; 1/2 cup raspberry jam, seedless if you prefer; 1 cup powdered sugar; 1 teaspoon almond extract; 2 to 4 teaspoons water

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.



1 hr 10 min

TOTAL TIME

118

CALORIES

$0.10

PER SERVING

Sweet Raspberry Almond Thumbprint Shortbread Cookies

Ingredients

9 INGREDIENTS

36 SERVINGS

1 cup unsalted butter

cold and diced into tablespoon pieces

2 cups all purpose flour

1/4 tsp salt

2/3 cup granulated sugar

1/2 tsp almond extract

1/2 cup raspberry jam

Directions

14 STEPS

40 min

PREP TIME

30 min

COOK TIME

1 hr 10 min

TOTAL TIME

Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.

In a mixing bowl, whisk together the all-purpose flour and salt, then set aside.

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.

Add 1/2 teaspoon of almond extract to the butter mixture and mix well.

Gradually add the flour mixture, continuing to mix until the dough comes together.

Shape the dough into 1-inch balls, about 1 tablespoon each, placing them 2 inches apart on the prepared baking sheets.

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.

Fill each indentation with raspberry jam.

Chill the filled cookies in the refrigerator for 20 minutes, or in the freezer for 10 minutes.

Bake the chilled cookies in the preheated oven for 14 to 18 minutes, or until lightly golden.

Allow the cookies to cool slightly on the baking sheets, then transfer them to a wire rack to cool completely.

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.

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.

Once the glaze has set, store the cookies in an airtight container.

Health Info

Macros

17g

CARBS

FAT

PROTEIN

Allowed on these diets

VEGETARIAN

Contains these allergens

TREE NUTS

MILK