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Raspberry and Almond Shortbread Thumbprints
Prep
30 mins
Cook
15 mins
Servings
36
Difficulty
Medium
These raspberry and almond shortbread thumbprints are my go to treat whenever I want something elegant but totally manageable. The beauty of this recipe is that it comes together in under an hour, making it perfect for last minute gatherings or a simple afternoon bake. I love using almonds in my baking because they're packed with heart healthy fats and protein, so at least I can feel a little virtuous while enjoying these buttery cookies. The combination of tart jam and delicate almond flavor is absolutely irresistible, and honestly, they're so straightforward that even newer bakers find success with them.
Ella x
Ingredients
- 11 cup butter, softened
- ⅔ cup white sugar⅔ cup white sugar
- 11 ¼ teaspoons almond extract, divided
- 22 cups all-purpose flour
- ½ cup seedless raspberry jam½ cup seedless raspberry jam
- ½ cup confectioners' sugar½ cup confectioners' sugar
- 11 teaspoon milk
Detail level
Instructions
- 1
Preheat the oven to 350 degrees F (175 degrees C).
- 2
Beat butter and white sugar together in a medium bowl until creamy. Mix in 1/2 teaspoon almond extract. Add flour and mix until dough comes together.
- 3
Form dough into 1 1/2-inch balls and place on ungreased cookie sheets about 2 inches apart. Use your thumb to press down and make a dent in the center of each ball, then fill with jam.
- 4
Bake in batches the preheated oven until edges are lightly browned, about 14 to 18 minutes; allow to cool on cookie sheet for a few minutes.
- 5
Mix confectioners' sugar, milk, and remaining 3/4 teaspoon almond extract together in a medium bowl until smooth; drizzle lightly over warm cookies.
- 6
Victoria Jempty/Allrecipes
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