Description
Sweet raspberry almond shortbread thumbprint cookies blend buttery richness with tangy fruit in a classic European-style treat. Delicate crumbly edges and jewel-like raspberry centers make these cookies perfect companions for afternoon tea or elegant dessert gatherings.
Ingredients
Scale
Main Ingredients:
- 2 cups (250 g) all-purpose flour
- 1 cup (225 g) unsalted butter, softened
- ⅔ cup (130 g) granulated sugar
Flavoring Ingredients:
- ½ teaspoon almond extract
- ¼ teaspoon salt
Filling and Glaze Ingredients:
- ⅓ cup (100 g) raspberry jam
- ½ cup (60 g) powdered sugar
- 12 tablespoons (180 milliliters) milk
- ¼ teaspoon almond extract
Instructions
- Warm the kitchen oven to 350F (175C) and line two baking trays with parchment paper or silicone mats, ensuring a clean, non-stick surface for perfect cookie formation.
- Cream softened butter and granulated sugar using an electric mixer until the mixture transforms into a light, airy texture. Incorporate almond extract for a delicate fragrance, then gradually fold in flour and salt, gently mixing until a cohesive, tender dough develops.
- Craft uniform spherical dough portions, approximately 1-inch in diameter. Arrange these delicate orbs across the prepared baking sheets, maintaining generous spacing. Create gentle indentations in each cookie’s center using your thumb or the curved edge of a small spoon.
- Carefully nestle a precise dollop of raspberry jam into the carefully crafted cookie wells, ensuring an even, elegant distribution of the vibrant fruity filling.
- Slide the cookie-laden trays into the preheated oven, allowing the delicate morsels to transform for 12-15 minutes. Watch for soft golden edges signaling perfect doneness. Allow cookies to rest momentarily on the baking sheets before transferring to a cooling rack.
- Construct a silky almond glaze by whisking powdered sugar, milk, and almond extract until achieving a smooth, luxurious consistency. Adjust liquid proportions to create the ideal drizzling texture.
- Embellish the cooled cookies with an artistic drizzle of almond glaze, using either a spoon or piping bag for precision. Permit the glaze to set completely before serving these elegant treats.
Notes
- Bring butter to room temperature at least 30 minutes before baking to ensure smooth, even mixing and a tender cookie texture.
- Use high-quality raspberry jam with minimal seeds for a cleaner, more refined filling that spreads evenly in the cookie indentation.
- Create uniform cookies by using a small cookie scoop or weighing each dough ball to ensure consistent size and baking time.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum for better binding.
- Prevent jam from burning by making a slightly deeper thumbprint and not overfilling the center with jam.
- Store cookies in an airtight container with parchment between layers to maintain their delicate texture and prevent sticking.
- Experiment with different jam flavors like apricot, strawberry, or mixed berry for unique variations of this classic shortbread cookie.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 167
- Sugar: 7 g
- Sodium: 33 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg