These Raspberry Almond Shortbread Thumbprint Cookies are the epitome of holiday cheer. Buttery shortbread cookies, a sweet raspberry jam center, and a delicate almond glaze make for a treat that’s as beautiful as it is delicious. Perfect for cookie exchanges, gifting, or simply enjoying with a warm drink by the fire, this recipe is a festive classic that will charm everyone.
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Cream softened butter and granulated sugar in a large bowl until light and fluffy.
3. Stir in almond extract and gradually add all-purpose flour until a soft dough forms.
4. Roll dough into 1-inch balls and place on baking sheet, leaving space between them.
5. Press an indentation in the center of each dough ball.
6. Spoon 1/2 teaspoon of raspberry jam into each indentation.
7. Bake for 12 to 14 minutes until edges are lightly golden.
8. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack.
9. Whisk powdered sugar, almond extract, and milk in a small bowl to make the glaze.
10. Drizzle the glaze over cooled cookies and let it set before serving.
Piping precision: Use a piping bag or a resealable bag with the corner snipped off for a neat and professional-looking glaze drizzle.
Flavor variations: Substitute raspberry jam with other fruit preserves, such as apricot, strawberry, or blackberry, to switch up the flavors.
Storage: Store the cookies in an airtight container for up to 5 days. They can also be frozen without the glaze for up to 3 months.
Raspberry Almond Shortbread Thumbprint Cookies are a timeless treat that combines buttery richness, fruity sweetness, and the warm aroma of almond glaze. Whether you’re baking for a holiday party, gifting homemade cookies, or treating yourself, these cookies are guaranteed to spread joy. Try them today and make your festivities even sweeter! 🎄🍪✨