Shortbread with Raspberries and Almonds Thumbprint cookies are delightful and simple to create, combining the buttery richness of shortbread with the fruity sweetness of raspberry jam. Here’s a recipe to get you started:

• 1 cup (2 sticks) softened unsalted butter – 2/3 cup granulated sugar – 1/2 teaspoon almond extract – 2 cups all-purpose flour – 1/2 cup raspberry jam
• Almond slices for garnish

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper.
2. Cream together the softened butter, granulated sugar, and almond extract in a large mixing mixer until light and fluffy.
3. Gradually add the flour to the butter mixture, mixing well after each addition. When pushed, the dough should keep its shape despite being slightly crumbly.
4. Form the dough into 1-inch balls and set them 2 inches apart on the prepared baking sheet.
5. Make a small indentation in the center of each cookie ball with your thumb or the back of a teaspoon. You don’t want the cookie to shatter or lose its shape, so don’t push too firmly.
6. Spoon roughly 1/2 teaspoon raspberry jam into each indentation. To make things easier, use a little spoon or a piping bag.
7. Gently press some sliced almonds into the dough on top of each biscuit.
8. Bake the cookies for 12-15 minutes, or until the edges are golden brown, in a preheated oven.
9. Remove the baking sheet from the oven and cool the cookies on the sheet for a few minutes before transferring them to a wire rack to cool fully.
10. When the cookies have completely cooled, they are ready to eat! They can be kept in an airtight jar at room temperature for up to a week.

These Raspberry and Almond Shortbread Thumbprints are ideal for any occasion, including a holiday gathering, a tea party, or a simple treat to go with your afternoon coffee. Enjoy!