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Raspberry Almond Thumbprint Cookies Recipe

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4 from 6 reviews

These Thumbprint Cookies, also known as Raspberry Almond Shortbread, are buttery, tender shortbread cookies filled with sweet raspberry jam and topped with a delicate almond-flavored glaze. Perfectly crisp on the edges with a soft center, these cookies are a delightful treat for any occasion.

Ingredients

Cookies

  • 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

Glaze

  • 1 cup (124g) powdered sugar
  • 1 tsp almond extract
  • 2 – 4 tsp water

Instructions

  1. Preheat and prepare dry ingredients: Preheat your oven to 350°F (180°C). In a mixing bowl, whisk together the all-purpose flour and salt, then set this dry mixture aside.
  2. Cream butter and sugar: Using a stand mixer fitted with the paddle attachment, beat the cold, diced butter and granulated sugar together until the mixture is combined, about 1 to 2 minutes. The cold butter means it will take some effort to combine.
  3. Add almond extract and flour mixture: Mix in the almond extract, then gradually add the flour and salt blend to the butter mixture. Continue mixing until the dough comes together. Initially, it will seem dry and crumbly due to the cold butter, so be patient and keep mixing until it forms a cohesive dough.
  4. Shape dough balls: Roll the dough into 1-inch balls, roughly 1 tablespoon each. Place them on ungreased baking sheets spaced about 2 inches apart to allow for spreading.
  5. Create indentations and fill with jam: Use your thumb or forefinger to press a small indentation into the center of each dough ball—just enough to hold 1/4 to 1/2 teaspoon of raspberry jam. Spoon the jam into each indentation.
  6. Chill and bake: Chill the cookie dough on the baking sheet in the refrigerator for 20 minutes, or in the freezer for 10 minutes if short on time. Then bake in the preheated oven for 14 to 18 minutes until the edges are lightly golden.
  7. Cool cookies: Remove cookies from the oven and let them cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
  8. Prepare the glaze: In a small bowl, whisk together the powdered sugar, almond extract, and 2 to 4 teaspoons of water until you reach a smooth drizzle-able consistency.
  9. Glaze the cookies: Spoon or pour the glaze into a sandwich-size resealable plastic bag, snip a small corner off, and drizzle the glaze over the cooled cookies. Allow the glaze to set at room temperature.
  10. Store: Once the glaze is set, store the cookies in an airtight container to keep them fresh.

Notes

  • Using cold butter is essential to achieve the perfect shortbread texture but requires patience while mixing.
  • Chilling the dough before baking helps the cookies keep their shape and prevents excessive spreading.
  • You can substitute raspberry jam with other seedless jams like strawberry or apricot for different flavors.
  • The glaze consistency can be adjusted with more or less water to suit your preference for drizzle thickness.
  • Store cookies in an airtight container at room temperature for up to one week.

Find it online: https://cookedbysarah.com/raspberry-almond-thumbprint-cookies-recipe/