Soft, buttery, and beautifully festive, these Raspberry Almond Shortbread Thumbprint Cookies are a holiday classic for a reason. The melt-in-your-mouth almond shortbread pairs perfectly with sweet raspberry jam, and the light almond glaze adds an elegant finish. They’re simple, stunning, and guaranteed to disappear from every cookie tray!
Ingredients
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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
Glaze:
- 1/2 cup powdered sugar
- 1 teaspoon almond extract
- 2–3 teaspoons milk
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter & sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light, fluffy, and pale.
- Add flavoring: Mix in the almond extract.
- Add flour: Gradually add the flour and stir until a soft, smooth dough forms.
- Shape cookies: Roll dough into 1-inch balls and place them 2 inches apart on the baking sheet.
- Make indentations: Use your thumb or the back of a small spoon to gently press a well into the center of each cookie.
- Fill with jam: Add about 1/2 teaspoon of raspberry jam into each indentation.
- Bake: Bake for 12–14 minutes, or until edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Prepare glaze: Whisk together powdered sugar, almond extract, and milk until smooth and drizzleable.
- Glaze: Once cookies are fully cooled, drizzle the glaze over the tops and let it set before serving.
Notes
- Dough should be soft but not sticky. If too crumbly, add 1–2 teaspoons of milk.
- If the indentations puff up while baking, press them gently again while warm.
- For cleaner edges, re-shape the dough balls lightly before pressing the indentation.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8 g
- Sodium: 5 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg