Raspberry Almond Shortbread Thumbprints

May 06, 2023May 6, 20230 1

Raspberry Almond Shortbread Thumbprints - a delightful mix of sweet and tart flavors in one bite!

by The Chefin Dessert

Prep

20 min

Cook

15 min

Ready In

35 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

150

Sugar

11g

Fat

Raspberry Almond Shortbread Thumbprints are a classic cookie recipe that have been enjoyed for generations. The buttery shortbread-like texture pairs perfectly with the sweet and slightly tart raspberry jam. The almond extract adds a nutty flavor that complements the raspberry jam and gives these cookies a unique taste. These cookies are perfect for the holiday season or any occasion where you want to share a delicious treat with friends and family.

Instructions

1.	Preheat oven to 350°F.
2.	In a large bowl, cream together sugar, butter, and almond extract until light and fluffy.
3.	Gradually mix in flour until well combined.
4.	Roll dough into small balls and place on ungreased baking sheet.
5.	Use your thumb or a small spoon to make an indent in the center of each ball.
6.	Fill each indent with raspberry jam.
7.	Bake for 14-17 minutes or until edges are lightly browned.
8.	In a separate bowl, mix together powdered sugar, almond extract, and water until desired glaze consistency is reached.
9.	Once the cookies have cooled, drizzle glaze over them and enjoy!

PROS

The combination of raspberry and almond flavors is a delicious match.
These cookies are easy to make and perfect for sharing at parties or as a holiday treat.

CONS

The dough can be fragile, so be careful when making the indent in each cookie.
Also, if the jam is not seedless, the texture may be slightly unpleasant for some people.

HEALTH & BENEFITS

While these cookies are a treat and should be consumed in moderation, almonds are a great source of healthy fats and fiber. Raspberry jam can also provide some vitamin C and antioxidants.

	2/3 cup sugar
	1 cup butter ( no substitutes )
	1/2 teaspoon almond extract
	2 cups flour
	1/2 cup raspberry jam ( seedless is my preference )
	1 cup powdered sugar
	1 1/2 teaspoons almond extract
	2 -3 teaspoons water