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Raspberry Almond Shortbread Thumbprint Cookies

Raspberry Almond Shortbread Thumbprint Cookies

These delightful Raspberry Almond Shortbread Thumbprint Cookies are buttery, melt-in-your-mouth treats with a sweet raspberry filling and a hint of almond flavor, perfect for tea time or as a sweet gift.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 80 kcal

Equipment

  • 1 mixing bowl
  • 1 electric mixer or whisk
  • 1 measuring cups and spoons
  • 1 baking sheet
  • 1 parchment paper
  • 1 cookie scoop or spoon
  • 1 toothpick or thumb for making impressions

Ingredients
  

  • 1 cup unsalted butter, softened
  • ⅔ cup granulated sugar
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • ½ cup raspberry jam or preserves Can substitute with other fruit preserves.
  • ½ cup sliced almonds Optional.
  • Confectioners' sugar for dusting Optional.

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a mixing bowl, cream the softened butter and granulated sugar together using an electric mixer or whisk until light and fluffy, about 2-3 minutes.
  • Add in the almond extract and mix until just combined.
  • Gradually add the all-purpose flour and salt to the butter mixture, mixing until a soft dough forms.
  • Use a cookie scoop or tablespoon to portion out the dough and roll it into small balls (about 1 inch in diameter). Place them on the prepared baking sheet, spacing them about 2 inches apart.
  • Using your thumb or a toothpick, make an indentation in the center of each cookie.
  • Fill each indentation with approximately 1 teaspoon of raspberry jam.
  • If desired, sprinkle the tops of the cookies with sliced almonds.
  • Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden.
  • Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  • Optional: Dust with confectioners' sugar before serving.

Notes

Feel free to substitute the raspberry jam with any other fruit preserves you prefer, such as strawberry or apricot.
These cookies can be stored in an airtight container at room temperature for up to a week.