Raspberry Almond Shortbread Thumbprint Cookies

Soft, buttery, and beautifully festive, these Raspberry Almond Shortbread Thumbprint Cookies are a holiday classic for a reason. The melt-in-your-mouth almond shortbread pairs perfectly with sweet raspberry jam, and the light almond glaze adds an elegant finish. They’re simple, stunning, and guaranteed to disappear from every cookie tray!

Ingredients

Cookies:

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
• 1/2 cup raspberry jam

Glaze:

• 1/2 cup powdered sugar
• 1 teaspoon almond extract
• 2–3 teaspoons milk

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream butter & sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light, fluffy, and pale.
3. Add flavoring: Mix in the almond extract.
4. Add flour: Gradually add the flour and stir until a soft, smooth dough forms.
5. Shape cookies: Roll dough into 1-inch balls and place them 2 inches apart on the baking sheet.
6. Make indentations: Use your thumb or the back of a small spoon to gently press a well into the center of each cookie.
7. Fill with jam: Add about 1/2 teaspoon of raspberry jam into each indentation.
8. Bake: Bake for 12–14 minutes, or until edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
9. Prepare glaze: Whisk together powdered sugar, almond extract, and milk until smooth and drizzleable.
10. Glaze: Once cookies are fully cooled, drizzle the glaze over the tops and let it set before serving.

Variation

• Different Jams: Try apricot, strawberry, blackberry, or mixed berry for a colorful cookie platter.
• Almond Crunch: Stir in 1–2 tablespoons of finely chopped almonds for extra texture.
• Festive Sparkle: Roll dough balls in granulated sugar before baking for a sparkling finish.
• Chocolate Drizzle: Swap the almond glaze for melted white or dark chocolate for a richer cookie.

Cooking Notes

• Dough should be soft but not sticky. If too crumbly, add 1–2 teaspoons of milk.
• If the indentations puff up while baking, press them gently again while warm.
• For cleaner edges, re-shape the dough balls lightly before pressing the indentation.

Serving Suggestions

• Serve on a holiday cookie platter with shortbread, snowballs, and gingerbread.
• Gift in cookie tins with parchment layers they look beautiful and travel well.
• Pair with tea, hot chocolate, or mulled wine for a cozy winter treat.
• Add to dessert boards for a pop of color and sweetness.

Tips

• Use a piping bag or zip-top bag to control glaze drizzle for picture-perfect cookies.
• Add jam sparingly; overfilling causes it to bubble over.
• For extra-tender cookies, avoid overmixing the flour.
• Chill dough for 10–15 minutes if your kitchen is warm this helps cookies keep their shape.

Prep Time:

• Prep Time: 15 minutes
• Baking Time: 14 minutes
• Total Time: 29 minutes

Nutritional Information (Per Cookie)

• Calories: 120 kcal
• Protein: 1 g
• Sodium: 5 mg

Frequently Asked Questions

1. Can I make these ahead?
   Yes cookies stay fresh up to 5 days in an airtight container.
2. Can I freeze them?
   Baked cookies freeze well without the glaze; add glaze after thawing.
3. Do I have to use almond extract?
   It’s what gives the signature flavor, but you can use vanilla extract in a pinch.
4. Can I use seedless jam?
   Absolutely seedless raspberry jam spreads beautifully and looks very clean.

Conclusion

These Raspberry Almond Shortbread Thumbprint Cookies deliver everything you want in a holiday cookie soft, buttery, fruity, and beautifully glazed. They’re elegant, easy, and endlessly delicious, making them a festive must-bake every single year!

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