Thumbprint Cookies {Raspberry Almond Shortbread}
User Reviews
4.8
Thumbprint Cookies {Raspberry Almond Shortbread}
Description
Thumbprint Cookies start with a dough made by blending cold, diced unsalted butter with sugar and almond extract, then incorporating flour and salt until crumbly but cohesive. Shaping into balls and making a thumb-sized indentation allows room for seedless raspberry jam. Chilling the shaped dough stabilizes the cookies, helping them keep their shape during baking at 350°F for 14 to 18 minutes until set. Cooling on racks prevents sogginess.
The optional glaze mixes powdered sugar with almond extract and water to drizzle over cooled cookies, adding sweetness and a slight almond note. The shortbread texture is firm yet tender, with a crisp bite contrasting the smooth jam. These cookies are best served fresh and measured flour ensures consistent results.
Ingredients
- 2 cups + 2 Tbsp (300g) all-purpose flour
- 1/4 tsp salt
- 1 cup (226g) butter unsalted; cold; diced into 1 Tbsp pieces
- 2/3 cup (140g) granulated sugar
- 1/2 tsp almond extract
- 1/2 cup seedless raspberry jam
Glaze (optional)
- 1 cup (124g) powdered sugar
- 1 tsp almond extract
- 2 - 4 tsp water
Instructions
- For the cookies: Preheat oven to 350°F (180°C). In a mixing bowl whisk together flour and salt, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar until combined (it will take a minute or two since the butter is cold).
- Mix in almond extract then add in flour blend until mixture comes together (it will take a bit of mixing since the butter is cold, so be patient, it will seem really dry and crumbly at first).
- Shape dough into 1-inch balls, about 1 Tbsp each, and place 2-inches apart on ungreased baking sheets.
- Make a small indentation with thumb or forefinger in each cookie (large enough to fit 1/4 - 1/2 tsp of jam). Fill each with 1/4 - 1/2 tsp jam.
- Chill in refrigerator 20 minutes (or freezer for 10 minutes). Bake in preheated oven 14 - 18 minutes.
- Cool several minutes on baking sheet then transfer to a wire rack to cool.
- For the glaze: Whisk all glaze ingredients together in a small mixing bowl, adding enough water to reach desired consistency.
- Pour or spoon mixture into a sandwich size resealable bag, cut a small tip from one corner and drizzle over cool cookies. Let set at room temperature then store in an airtight container.
Notes
- Measure flour by scooping with a measuring cup and leveling with a knife, without sifting or whisking first.
User Reviews
Overall Rating
4.8
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