Raspberry Almond Shortbread Thumbprints
Get ready because these raspberry almond thumbprint cookies will become THE Christmas cookie recipe you are known for. The shortbread cookie dough comes together easily and after a quick chill in the fridge, the cookies will be ready to be filled with seedless raspberry jam and drizzled with a yummy almond glaze.
Servings 45 cookies
Ingredients
For the cookie dough
- 1 cup unsalted butter or two sticks, softened
- ⅔ cup sugar
- ½ tsp almond extract
- ½ tsp salt
- 2 cups all-purpose flour
- ½ cup raspberry jam seedless
For the glaze
- 1 cup powdered sugar
- 2-3 tsp water
- 1 ½ tsp almond extract
Instructions
For the cookies:
- Preheat oven to 350° Prepare a cookie sheet with parchment paper or a light pass swipe of butter. Do not use cooking spray.
- Cream butter, sugar and almond extract together in a mixer at medium until fluffy about 2 minutes. Scrape down sides of mixing bowl. .1 cup unsalted butter, ⅔ cup sugar, ½ tsp almond extract
- Add salt and flour on medium-low until incorporated and dough comes together.½ tsp salt, 2 cups all-purpose flour
- Scrape down sides again and cover bowl with plastic. Refrigerate for at least an hour and up to 24 hours. Dough can be frozen at this point.
- After the time has passed, remove cookies from the fridge and begin rolling dough into 1" balls. Place on cookie sheet about 4 cookies across.
- Using your thumb, gently make an indentation into the center of the cookie being careful not to go all the way through to the cookie sheet.
- Fill cookies with approximately 1/4-1/2 tsp of raspberry jam.½ cup raspberry jam
- Bake for 8-9 minutes keeping a close eye on the edges. You want the cookie to be light on top.
For the glaze:
- While cookies are baking, mix powdered sugar and almond extract in a small bowl with a fork. Add water as needed to get a smooth, drizzling consistency.1 cup powdered sugar, 2-3 tsp water, 1 ½ tsp almond extract
- Remove cookies from oven and let rest for a couple of minutes and remove to a wire rack until cool.
- Drizzle glaze over cookies with a fork in desired pattern.
Notes
- Do not use baking spray on the cookie sheet with these cookies. Parchment paper is best - if you need to use anything.
- Use any flavor of jam you like as long as its seedless.
- Cookies can be frozen once jam has set. Parchment paper or wax paper is best for protecting the jam when layering.
