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Thumbprint Cookies {Raspberry Almond Shortbread}

Thumbprint Cookies {Raspberry Almond Shortbread} - featured image
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Buttery, tender shortbread cookies with a sweet raspberry jam center and an optional almond glaze. A classic, easy-to-make treat!

Ingredients

Scale
  • 2 cups + 2 Tbsp (300g) all-purpose flour
  • 1/4 tsp salt
  • 1 cup (226g) unsalted butter, cold and diced into 1 Tbsp pieces
  • 2/3 cup (140g) granulated sugar
  • 1/2 tsp almond extract
  • 1/2 cup seedless raspberry jam
  • 1 cup (124g) powdered sugar (for glaze)
  • 1 tsp almond extract (for glaze)
  • 2 – 4 tsp water (for glaze)

Instructions

  1. Preheat oven to 350°F (180°C).
  2. Whisk together flour and salt in a mixing bowl. Set aside.
  3. Place cold, diced butter and granulated sugar in the bowl of an electric stand mixer fitted with the paddle attachment.
  4. Blend butter and sugar until combined, about 1-2 minutes.
  5. Mix in 1/2 tsp almond extract.
  6. Gradually add the flour mixture to the butter mixture.
  7. Mix until the dough comes together; it will seem dry and crumbly at first.
  8. Shape dough into 1-inch balls, using about 1 tablespoon of dough for each.
  9. Place dough balls 2-inches apart on ungreased baking sheets.
  10. Make a small indentation with your thumb or forefinger in the center of each cookie.
  11. Fill each indentation with 1/4 – 1/2 tsp of seedless raspberry jam.
  12. Chill the filled cookies in the refrigerator for 20 minutes (or freezer for 10 minutes).
  13. Bake in the preheated oven for 14 – 18 minutes, until lightly golden.
  14. Cool cookies for several minutes on the baking sheet.
  15. Transfer cooled cookies to a wire rack to cool completely.
  16. To make the glaze (optional): Whisk powdered sugar, 1 tsp almond extract, and 2 tsp water in a small mixing bowl.
  17. Add more water, 1/2 tsp at a time, until the desired drizzling consistency is reached.
  18. Pour or spoon the glaze mixture into a sandwich size resealable bag.
  19. Cut a small tip from one corner of the bag.
  20. Drizzle the glaze over the completely cooled cookies.
  21. Let the glaze set at room temperature.
  22. Store the glazed cookies in an airtight container.

Notes

Ensure butter is cold and diced for the best shortbread texture.
Chill the dough balls before baking to prevent spreading.
Don’t overfill the jam centers to avoid bubbling over.
Adjust glaze water carefully to achieve desired consistency.

Find it online: https://theopenoven.com/thumbprint-cookies-raspberry-almond-shortbread/