Raspberry and Almond Shortbread Thumbprints are delicious and easy-to-make cookies that combine the buttery goodness of shortbread with the fruity sweetness of raspberry jam. Here’s a recipe to help you make them:
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 2/3 cup granulated sugar
– 1/2 teaspoon almond extract
– 2 cups all-purpose flour
– 1/2 cup raspberry jam
– Sliced almonds for garnish
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and almond extract until light and fluffy.
- Gradually add the flour to the butter mixture, mixing until well combined. The dough should come together and be slightly crumbly but still hold its shape when pressed.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Use your thumb or the back of a teaspoon to create a small indentation in the center of each cookie ball. Make sure not to press too hard, as you don’t want the cookie to crack or lose its shape.
- Fill each indentation with about 1/2 teaspoon of raspberry jam. You can use a small spoon or a piping bag to make it easier.
- Sprinkle some sliced almonds on top of each cookie, gently pressing them into the dough.
- Bake the cookies in the preheated oven for 12-15 minutes or until the edges turn golden brown.
- Remove the baking sheet from the oven and let the cookies cool for a few minutes on the sheet before transferring them to a wire rack to cool completely.
- Once the cookies are completely cooled, they are ready to be enjoyed! Store them in an airtight container at room temperature for up to one week.
These Raspberry and Almond Shortbread Thumbprints are perfect for any occasion, whether it’s a holiday gathering, a tea party, or a simple treat to enjoy with your afternoon coffee. Enjoy!
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