Looking for a cookie that’s as delightful to look at as it is to eat? Raspberry Almond Shortbread Thumbprint Cookies deliver a melt-in-your-mouth experience with a fruity twist and nutty undertones. These elegant cookies are perfect for holiday trays, tea parties, or as a simple indulgence any time of year.
Why You’ll Love These Cookies
- Buttery Shortbread Base: The crumbly, rich texture is a hallmark of these cookies.
- Raspberry Filling: A tangy burst of raspberry jam complements the sweetness of the shortbread.
- Almond Glaze: A delicate almond drizzle adds a sophisticated finish.
- Simple Yet Elegant: They look bakery-worthy but are surprisingly easy to make.
Ingredients
For the cookies:
- 1 cup (225g) unsalted butter, softened
- 2/3 cup (135g) granulated sugar
- 1/2 teaspoon almond extract
- 2 cups (250g) all-purpose flour
- 1/2 cup raspberry jam
For the glaze:
- 1/2 cup powdered sugar
- 1 teaspoon almond extract
- 1–2 teaspoons milk
Instructions
1. Make the Dough
- In a large bowl, cream butter and sugar until light and fluffy.
- Mix in almond extract. Gradually add flour until combined.
2. Shape and Prepare
- Roll dough into 1-inch balls and place them 2 inches apart on a baking sheet lined with parchment paper.
- Use your thumb or the back of a spoon to create an indent in each ball.
3. Fill and Bake
- Fill each indent with about 1/2 teaspoon of raspberry jam.
- Bake at 350°F (175°C) for 12-14 minutes, or until edges are lightly golden.
4. Add the Glaze
- In a small bowl, whisk together powdered sugar, almond extract, and milk until smooth.
- Drizzle over cooled cookies for a finishing touch.
Tips for Perfect Thumbprint Cookies
- Chill the Dough: If the dough feels too soft, refrigerate for 15-20 minutes to make shaping easier.
- Jam Options: Try apricot, blackberry, or strawberry jam for variety.
- Drizzle Precision: Use a piping bag or a small spoon for a clean glaze application.
Storage and Serving
- Storage: Keep cookies in an airtight container at room temperature for up to a week.
- Freezing: Freeze unglazed cookies for up to 2 months; glaze after thawing.
- Serving: Pair with a cup of tea or coffee for a delightful snack.
Conclusion
Raspberry Almond Shortbread Thumbprint Cookies combine buttery shortbread, sweet-tart raspberry jam, and a nutty almond glaze to create a cookie that’s as delicious as it is beautiful. Whether you’re hosting guests or simply treating yourself, these cookies are sure to impress.
Serving and Storage Tips for Raspberry Almond Shortbread Thumbprint Cookies
Serving Tips
- Presentation Matters: Arrange these cookies on a decorative platter to showcase their elegant design. Garnish the platter with fresh raspberries or a sprinkle of powdered sugar for a festive touch.
- Pairing Suggestions: Serve alongside a cup of hot tea, coffee, or mulled wine. For a special occasion, complement them with a light vanilla or almond-flavored dessert wine.
- Holiday Delight: Use them as edible gifts by packaging them in decorative tins or clear cellophane bags tied with festive ribbons.
Storage Tips
- Room Temperature: Store in an airtight container at room temperature for up to 7 days. Layer the cookies with parchment paper to prevent sticking.
- Refrigeration: These cookies don’t require refrigeration but can be chilled if you prefer a firmer texture.
- Freezing for Longevity:
- Place unglazed cookies in a single layer on a baking sheet and freeze for 1-2 hours.
- Once solid, transfer them to a freezer-safe container or zip-top bag with parchment paper between layers. They can be stored for up to 2 months.
- Thaw at room temperature and glaze before serving for the freshest taste.
By following these tips, your Raspberry Almond Shortbread Thumbprint Cookies will stay fresh and delicious, ready to enjoy or share at any time!
1. Can I use other types of jam for the filling?
Absolutely! While raspberry jam is traditional, you can experiment with strawberry, apricot, blackberry, or even marmalade for a unique twist. Just ensure the jam is smooth for easy filling.
2. Why do my cookies crack when I press the thumbprint?
Cracking can happen if the dough is too cold or dry. To avoid this, let the dough soften slightly at room temperature before shaping, or press gently when making the indent.
3. Can I make these cookies ahead of time?
Yes! These cookies are perfect for making ahead. Prepare and bake the cookies, then store them in an airtight container or freeze unglazed. Glaze them fresh before serving for the best presentation.
4. How do I ensure the glaze doesn’t run off the cookies?
Allow the cookies to cool completely before drizzling the glaze. If your glaze is too thin, add more powdered sugar to thicken it slightly for better control. A piping bag or small spoon works well for precise application.
Raspberry Almond Shortbread Thumbprint Cookies
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Category: Dessert, Cookies
- Cuisine: American, European-Inspired
Description
These tender shortbread cookies are filled with sweet raspberry jam and topped with a drizzle of almond glaze. A perfect blend of buttery, fruity, and nutty flavors, they’re a beautiful addition to any dessert table.
Ingredients
Makes about 24 cookies:
- For the cookies:
- 1 cup (225 g) unsalted butter, softened
- 2/3 cup (130 g) granulated sugar
- 1/2 teaspoon almond extract
- 2 cups (250 g) all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup (100 g) raspberry jam
- For the glaze:
- 1/2 cup (60 g) powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon almond extract
Instructions
- Prepare the oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Make the cookie dough:
- In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
- Mix in the almond extract. Gradually add the flour and salt, mixing until a soft dough forms.
- Shape the cookies:
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
- Use your thumb or the back of a small spoon to gently press an indentation in the center of each cookie.
- Fill with jam:
- Spoon about 1/2 teaspoon of raspberry jam into the indentation of each cookie.
- Bake the cookies:
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the glaze:
- In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth. Adjust the consistency with more milk or powdered sugar as needed.
- Drizzle the glaze:
- Drizzle the almond glaze over the cooled cookies using a spoon or piping bag. Let the glaze set before serving.
Notes
- For variety, use other fruit jams like apricot, blackberry, or strawberry.
- Make sure the cookies are fully cooled before glazing to prevent the glaze from melting.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.