Description

These Raspberry Almond Shortbread Thumbprint Cookies are the epitome of holiday cheer. Buttery shortbread cookies, a sweet raspberry jam center, and a delicate almond glaze make for a treat that’s as beautiful as it is delicious. Perfect for cookie exchanges, gifting, or simply enjoying with a warm drink by the fire, this recipe is a festive classic that will charm everyone.

Ingredients

• 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 teaspoon almond extract
• 2–3 teaspoons milk

Preparation Method

Prepare the oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures even baking and easy cleanup.

Make the dough:
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color. Stir in the almond extract for that signature nutty aroma. Gradually add the all-purpose flour, mixing until a soft dough forms. The dough should be smooth and pliable.

Shape the cookies:
Roll the dough into 1-inch balls and place them on the prepared baking sheet, leaving about 2 inches of space between each cookie. Use your thumb or the back of a spoon to gently press an indentation into the center of each dough ball. This will hold the jam filling.

Fill with jam:
Spoon about 1/2 teaspoon of raspberry jam into the indentation of each cookie. Be careful not to overfill, as the jam can bubble over during baking.

Bake:
Place the cookies in the preheated oven and bake for 12–14 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prepare the glaze:
While the cookies are cooling, whisk together powdered sugar, almond extract, and milk in a small bowl. Adjust the milk quantity to achieve a smooth, drizzle-worthy consistency.

Decorate:
Using a spoon or a piping bag, drizzle the almond glaze over the cooled cookies. Let the glaze set for a few minutes before serving or storing.

Tips and Conclusion

Piping precision: Use a piping bag or a resealable bag with the corner snipped off for a neat and professional-looking glaze drizzle.
Flavor variations: Substitute raspberry jam with other fruit preserves, such as apricot, strawberry, or blackberry, to switch up the flavors.
Storage: Store the cookies in an airtight container for up to 5 days. They can also be frozen without the glaze for up to 3 months.

Raspberry Almond Shortbread Thumbprint Cookies are a timeless treat that combines buttery richness, fruity sweetness, and the warm aroma of almond glaze. Whether you’re baking for a holiday party, gifting homemade cookies, or treating yourself, these cookies are guaranteed to spread joy. Try them today and make your festivities even sweeter! 🎄🍪✨