Raspberry Almond Shortbread Thumbprints

I like to try a new cookie recipe every year for Christmas.  The new cookie I baked up this year is a Raspberry Almond Shortbread Thumbprint cookie. These thumbprint cookies are rich and buttery.  You can taste the buttery flavor with each bite. Then, there is the raspberry jam adding a hint of a fruity sweetness to the cookie.

These thumbprint cookies do not have any eggs or any kind of leavening agent in them.  I didn’t know until I did some research that shortbread consists of three basic ingredients: flour, butter, and sugar.  Also, shortbread is a traditional Scottish baked good.

The recipe calls for a glaze to be drizzled over the cookies.  The glaze is optional, and I left it out because  of the extra sweetness.  See the original recipe at Land O Lakes that includes the directions for the glaze.

We had our first snowfall today, making for some pretty Christmas scenery, and a good day to be baking Christmas cookies.

Raspberry Almond Shortbread Thumbprints

  • Difficulty: easy
  • Print

1 cup unsalted butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam

Combine butter, sugar and 1/2 teaspoon almond extract in a bowl.  Beat at medium speed, scraping bowl often, until creamy.  Add flour, beat at low speed, scraping bowl often, until well mixed.  (Mixture will be crumbly at first but it will come together.)  Cover; refrigerate at least 1 hour or until firm.

Preheat the over to 350 degrees F.

Shape dough into 1-inch balls.  Place 2 inches apart onto ungreaseed cookie sheets.  Make indentation in center of each cookie with thumb (edges may crack slightly).  Fill each indentation with about 1/4  teaspoon jam.

Bake 12-14 minutes or until edges are lightly browned.  Let stand 1 minutes on cookie sheets; remove to cooling rack.  Cool completely.  Makes approximately 36 cookies.  

1.  It only took the cookies I baked 12 minutes to reach a light brown color.  Recommend checking after 12 minutes to prevent over baking.
2.  To prevent the cookies from spreading during baking, refrigerate the prepared cookies before baking (for about 15 minutes).
2.  Store cookies covered at room temperature for 3 days or cookies can be frozen.





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