Raspberry Almond Shortbread Thumbprint Cookies
Delightfully buttery cookies filled with raspberry jam and a hint of almond perfect for holidays or special occasions!
Ingredients:
1 cup unsalted butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup raspberry jam or any favorite fruit jam
1/4 cup sliced almonds optional, for garnish
Directions:
Preheat the Oven:
Preheat your oven to 350F 175C. Line a baking sheet with parchment paper or a silicone mat.
Prepare the Dough:
In a large mixing bowl, cream together the softened butter and powdered sugar using a hand mixer or stand mixer until smooth and fluffy about 3 minutes.
Add almond extract, vanilla extract, and salt. Mix until fully incorporated.
Gradually add the flour, mixing on low speed until just combined. The dough should be soft yet firm enough to shape.
Shape the Cookies:
Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
Use your thumb or the back of a spoon to make a small well in the center of each ball.
Fill with Jam:
Spoon about 1/2 teaspoon of raspberry jam into each well, being careful not to overfill.
Optional Almond Garnish:
Gently press a few sliced almonds around the edges of the cookies for added texture and flavor.
Bake:
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep an eye out to avoid overbaking.
Cool:
Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
Tips:
These cookies store well in an airtight container for up to 5 days.
Swap out raspberry jam for apricot, strawberry, or your favorite flavor for variety.
Nutritional Information:
Prep Time: 20 minutes Cooking Time: 15 minutes Total Time: 35 minutes
Calories: 120 kcal per cookie
Servings: Makes about 24 cookies
#RaspberryThumbprints #HolidayCookies #AlmondShortbread #BakingJoy #FruityTreats