Raspberry Almond Shortbread Thumbprints
These cookies right here are one of my fav-o-rite! They are so so good! I always wonder after making them why I don’t use raspberry jelly more often! They take a bit more time then some of the other cookies I make because these ones have to chill in the fridge for an hour, but believe me, they’re worth it.
The glaze for these cookies is just as yummy as the cookies themselves. I included both the ingredients for the dough and the glaze below. The amount of water that you add to your sugar for the glaze really depends on how sifted the sugar is, sometimes 2 tsp is enough water but most likely you’ll actually need more than 3.
Raspberry Almond Shortbread Thumbprints
Prep Time: 25 minutes
Chill Time: 1 hour
Cook Time: 11-15 minutes
Ingredients
For the cookie dough:
- 2 cups all-purpose flour
- ⅔ cup granulated sugar
- ¼ teaspoon salt
- 1 cup unsalted butter room temperature
- ½ teaspoon almond extract
- ½ cup seedless raspberry jam
For the glaze:
- 1 cup powdered sugar
- 2-3 teaspoons water more or less as needed for drizzling consistency
- ½ teaspoon almond extract
Directions
- In a small mixing bowl whisk together the flour and salt
2. In your stand mixer, or if you don’t have one just use your hand mixer, and combine the butter, granulated sugar and 1/2 teaspoon almond extract. Once it’s mixed together well add in the ingredients from the flour bowl and stir until it’s all blended. Cover with plastic wrap and place in the refrigerate for 1 hour
3. Preheat oven to 350°F
4. Line a baking sheet with parchment paper. Shape dough into 1-inch balls and then make an indentation straight down into the center of each cookie with your finger, make sure you don’t break clear through to the other side or your cookie will fall apart. Fill each with a well rounded 1/4 teaspoon jam.
5. Bake for 11 to 15 minutes and then let them sit on the cookie sheet for 1-2 minutes before moving them to a cooling rack
6. Combine the glaze ingredients and then drizzle the glaze onto your cookie. You should let your glaze dry before you eat one, but let’s be honest , trying one first isn’t the worst thing in the world 🙂
