Raspberry Almond Jam Thumbprint Cookies
User Reviews
5
Raspberry Almond Jam Thumbprint Cookies
Description
This recipe starts with creaming cold salted butter and sugar until fluffy, then adding almond or vanilla extract for flavor. The dough is gently mixed with flour until just combined and chilled to firm up. Shaped into small balls, indentations are pressed into each to hold a spoonful of seedless raspberry jam before baking until edges are barely browned.
The result is a tender shortbread-style cookie with a moist, fruity center and a crisp exterior. The optional glaze made from powdered sugar, milk, and vanilla or almond extract adds a subtle sweet finish, enhancing flavor and presentation.
These cookies can be stored in an airtight container at room temperature for a few days or refrigerated to keep fresh longer, suitable for gifting or enjoying as a tea-time treat.
Ingredients
- 1 cup butter cold or barely softened, cut into small cubes, salted
- 2/3 cup sugar
- 1/2 to 1 teaspoon almond extract
- 2 cups flour
- 1/2 cup seedless raspberry jam
Glaze:
- 1 cup powdered sugar
- 1 to 2 Tablespoons milk
- 1/2 to 1 teaspoon vanilla extract or almond extract
Instructions
- In a large bowl, cream together butter and sugar for 3-4 minutes until light, fluffy, and creamy. Add almond or vanilla extract.
- Fold in flour and mix just until combined. The dough will be crumbly, keep mixing until it begins to come together. You may add 1 teaspoon of milk or water to help it come together. Press the dough into a ball and tightly cover with plastic wrap to chill for 1 hour.
- Preheat oven to 350 degrees. When ready to bake, shape the dough into small balls, making sure the balls are nice and smooth. Line light-colored baking sheets with parchment paper.
- Place the cookie dough balls onto the baking sheets and make an indention in each one with your thumb. The dough may crack slightly when you press your thumb into it so just smooth it out with your fingers. Fill with about 1/2 teaspoon of jam, depending on the size of your cookie dough ball.
- Bake for 10-14 minutes, or until very lightly browned on the edges. If you want a softer shortbread thumbprint cookie, bake it for only 10 minutes. If you want a crisper shortbread cookie, bake them for 12-14 minutes. DO NOT OVERBAKE.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool. Make the glaze by whisking the ingredients together. Drizzle over cooled cookies.
Notes
- Chill the dough for at least 1 hour to help cookies keep their shape when baking.
- Press gently to make thumbprint indentations and smooth cracks with fingers before adding jam.
- Store cookies in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 6 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 61mg | 3% |
| Potassium | 18mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 238IU | 5% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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