Ingredients for Raspberry Almond Shortbread Thumbprints
- ¾ cup granulated sugar
- 1 cup (2 sticks) unsalted butter
- 1 ½ teaspoons almond extract
- 2 ½ cups all-purpose flour
- ½ cup raspberry jam
- 1 cup powdered sugar
- 1-2 tablespoons water
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How to Make Raspberry Almond Shortbread Thumbprints
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, cream together 1 cup (2 sticks) softened unsalted butter, ¾ cup granulated sugar, and 1 teaspoon almond extract using a medium speed mixer. Scrape down the sides of the bowl as needed.
- Reduce mixer speed to low. Gradually add 2 ½ cups all-purpose flour, mixing until just combined. Do not overmix.
- Roll dough into 1-inch balls.
- Place balls 2 inches apart on ungreased baking sheets.
- Using your thumb, make an indentation in the center of each cookie.
- Fill each indentation with approximately ½ teaspoon raspberry jam.
- Bake for 14-18 minutes, or until edges are lightly golden brown.
- Let cookies cool on baking sheets for 1 minute before transferring them to a wire rack to cool completely.
- **Prepare the glaze:** In a small bowl, whisk together 1 cup powdered sugar, ½ teaspoon almond extract, and 1-2 tablespoons of water until a smooth, pourable glaze forms. Add more water, one teaspoon at a time, if needed to reach desired consistency.
- Drizzle the glaze over the cooled cookies.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
33g
Fat
14g
Carbs
4g
