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Raspberry and Almond Shortbread Thumbprints
Raspberry and Almond Shortbread Thumbprints
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Raspberry jam-filled shortbread cookies topped with almond glaze, perfect for gifting.
Ingredients:
  • 1 cup butter, softened
  • 0.66666668653488 cup white sugar
  • 1.25 teaspoons almond extract, divided
  • 2 cups all-purpose flour
  • 0.5 cup seedless raspberry jam
  • 0.5 cup confectioners' sugar
  • 1 teaspoon milk
Instructions:
  • Assemble all the ingredients.
  • Preheat the oven to 350°F (175°C) for the perfect cooking environment.
  • In a medium bowl, whip together butter and white sugar until creamy. Stir in 1/2 teaspoon almond extract. Incorporate flour and mix until dough forms.
  • Roll the dough into 1 1/2-inch balls and space them 2 inches apart on ungreased cookie sheets. Press your thumb into the center of each ball to create a well, then fill with jam.
  • Bake in preheated oven until edges are lightly browned for 14 to 18 minutes. Let cool on the cookie sheet for a few minutes before serving.
  • Combine confectioners' sugar, milk, and the remaining 3/4 teaspoon of almond extract in a medium bowl until the mixture is smooth. Lightly drizzle over the warm cookies.
  • Savor the delicious flavors!

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