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Raspberry Almond Shortbread Thumbprint Cookies Recipe

Raspberry Almond Shortbread Thumbprint Cookies Recipe
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4.7 from 30 reviews

These Raspberry Almond Shortbread Thumbprint Cookies are a delightful treat perfect for any occasion. With a buttery shortbread base, sweet raspberry jam filling, and a hint of almond flavor, these cookies are sure to be a hit!

Ingredients

Units Scale

For the 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

For the Glaze:

  • 1/2 cup powdered sugar
  • 1–2 teaspoons milk
  • 1/4 teaspoon almond extract (for glaze)

Instructions

  1. Preheat the Oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Make the Dough: Cream together the softened butter and granulated sugar, then mix in the almond extract. Gradually add the flour and mix to form a soft dough.
  3. Shape the Cookies: Roll the dough into 1-inch balls and place on the baking sheet. Make an indent in each ball.
  4. Add the Jam: Fill each indentation with raspberry jam.
  5. Bake: Bake for 12–14 minutes until the edges are golden. Cool on a wire rack.
  6. Make the Glaze: Whisk together powdered sugar, milk, and almond extract. Drizzle over cooled cookies.

Notes

  • You can use different fruit preserves for variety.
  • For extra crunch, roll the dough balls in chopped almonds before baking.

Nutrition

Find it online: https://easy-tapas-recipes.com/raspberry-almond-shortbread-thumbprint-cookies-recipe/