Dessertscookingclassy4.8
Thumbprint Cookies {Raspberry Almond Shortbread}
These Raspberry Almond Shortbread Thumbprint Cookies are simply delicious and they definitely need to find a place on your holiday cookie tray!
👥 36 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 30 min🔥 Cook: 30 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- oven
- baking sheet
📝 Preparation Steps
1
For the cookies: Preheat oven to 350°F (180°C). In a mixing bowl whisk together flour and salt, set aside.
2
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).
3
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).
(226g) unsalted butter, cold and diced into 1 Tbsp pieces1 cuptsp almond extract1/2(124g) powdered sugar1 cupalmond extract1 tsp
4
Shape dough into 1-inch balls, about 1 Tbsp each, and place 2-inches apart on ungreased baking sheets.
5
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.
6
Chill in refrigerator ⏱️ 20 minutes (or freezer for ⏱️ 10 minutes). Bake in preheated oven ⏱️ 14 - 18 minutes.
7
Cool several minutes on baking sheet then transfer to a wire rack to cool.
8
For the glaze: Whisk all glaze ingredients together in a small mixing bowl, adding enough water to reach desired consistency.
9
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.
Nutrition Facts
calories
117 kcal
fat Content
5 g
serving Size
1 serving
sugar Content
9 g
sodium Content
18 mg
cholesterol Content
13 mg
carbohydrate Content
16 g
saturated Fat Content
3 g
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