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Raspberry Almond Shortbread Thumbprint Cookies

These delightful Raspberry Almond Shortbread Thumbprint Cookies are rich, buttery, and filled with a tart raspberry jam. They are perfect for tea time or as a sweet treat to impress your guests. The combination of almond flavor and raspberry filling offers a delightful contrast that leaves you wanting more.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 90 kcal

Equipment

  • 1 Baking sheet
  • 1 Parchment paper
  • 1 Mixing bowls
  • 1 Electric mixer or whisk
  • 1 set Measuring cups and spoons
  • 1 Spoon or melon baller
  • 1 Cooling rack

Ingredients
  

  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ½ teaspoon almond extract
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • ½ cup raspberry jam
  • ¼ cup sliced almonds For topping

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a mixing bowl, cream together the softened butter and granulated sugar using an electric mixer or whisk until light and fluffy, about 3-5 minutes.
  • Add the almond extract and mix until well combined.
  • In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this mixture to the butter mixture, stirring until just combined.
  • Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about two inches apart.
  • Using the back of a spoon or a melon baller, create an indentation in the center of each dough ball.
  • Fill each indentation with a small amount of raspberry jam, about half a teaspoon, being careful not to overfill.
  • Sprinkle sliced almonds on top of each cookie for added texture and flavor.
  • Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
  • Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

Notes

You can substitute raspberry jam with any other fruit jam you like, such as strawberry or apricot.
If you want more almond flavor, you can add a tablespoon of finely chopped almonds to the dough.
Store the cookies in an airtight container to keep them fresh for up to a week. Enjoy your baking!