Raspberry Almond Shortbread Thumbprints
Delight your taste buds with these buttery Raspberry Almond Shortbread Thumbprints, a classic cookie recipe that pairs melt-in-your-mouth shortbread with the vibrant sweetness of raspberry jam. Infused with almond and vanilla extracts, the dough is tender and fragrant, creating the perfect base for a generous dollop of jam nestled in the center of each cookie. Baked to golden perfection in just 15 minutes, these cookies are as easy to make as they are to devour. For an elegant touch, a light dusting of powdered sugar adds a hint of elegance to every bite. Perfect for holiday cookie platters, afternoon tea, or anytime snacking, these thumbprint cookies combine simplicity and sophistication in every crumb.
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Recipe Information
Ingredients
- 227 grams unsalted butter, softened
- 100 grams granulated sugar
- 1 teaspoon almond extract
- 1 teaspoon pure vanilla extract
- 260 grams all-purpose flour
- 0.25 teaspoon salt
- 120 grams raspberry jam
- 30 grams powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, using a hand or stand mixer, cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
Add the almond extract and vanilla extract to the butter mixture and mix until well combined.
In a separate bowl, whisk together the all-purpose flour and salt. Slowly add the dry mixture to the wet ingredients, mixing on low speed until a soft dough forms.
Scoop out 1 tablespoon of dough at a time and roll it into a smooth ball. Place the balls 2 inches apart on the prepared baking sheets.
Use your thumb or the back of a small spoon to press a shallow indentation into the center of each dough ball. Be careful not to press all the way through.
Fill each indentation with about 1/2 teaspoon of raspberry jam, taking care not to overfill.
Bake the cookies in the preheated oven for 13-15 minutes or until the edges are just lightly golden. Rotate the baking sheets halfway through for even baking.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, dust the cookies lightly with powdered sugar, if desired, for a finishing touch.
Serve and enjoy your Raspberry Almond Shortbread Thumbprints with tea, coffee, or as a sweet treat on their own!
Nutrition Facts
Calories |
3264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.8 g | 239% | |
| Saturated Fat | 116.9 g | 585% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 639 mg | 28% | |
| Total Carbohydrate | 364.9 g | 133% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 160.8 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 327 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
