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:
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper.
- Cream together the softened butter, granulated sugar, and almond extract in a large mixing mixer until light and fluffy.
- 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.
- Form the dough into 1-inch balls and set them 2 inches apart on the prepared baking sheet.
- 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.
- Spoon roughly 1/2 teaspoon raspberry jam into each indentation. To make things easier, use a little spoon or a piping bag.
- Gently press some sliced almonds into the dough on top of each biscuit.
- Bake the cookies for 12-15 minutes, or until the edges are golden brown, in a preheated oven.
- 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.
- 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!