Raspberry Almond Shortbread Thumbprint Cookies
July 31, 2024
Sweet, buttery treats filled with just a touch of raspberry jam … this cookie has been a part of holiday celebrations for generations!
SERVINGS
42
PREP TIME
45 min
COOK TIME
2 hr
Ingredients
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1cup butter, softened
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2/3cup sugar
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1/2teaspoon almond extract
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2cups all-purpose flour
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1/2cup raspberry jam
For the glaze:
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1cup powdered sugar
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2-3teaspoons water
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1 1/2teaspoons almond extract
Directions
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1
Combine softened butter, sugar and ½ teaspoon almond flavoring in a medium bowl.
-
2
Beat at medium speed, scraping bowl often, until creamy.
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3
Add flour; beat at low speed, scraping bowl often, until well mixed.
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4
Cover; refrigerate at least 1 hour or until firm.
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5
Heat oven to 350 F.
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6
Using even tablespoons of dough, shape into balls and place 2 inches apart onto ungreased cookie sheets.
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7
Make indentation in center of each cookie with thumb. Fill each indentation with about ¼ teaspoon jam.
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8
Bake 12 to 15 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
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9
Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.
Recipe adapted from Land O Lakes.