Raspberry Almond Shortbread Thumbprint Cookies are delicate and buttery treats with a sweet-tart raspberry filling. They have a crumbly texture and are adorned with a delightful thumbprint indentation filled with fruity goodness. Here's a recipe to make these delicious cookies:
Ingredients:
1 cup (2 sticks or 226g) unsalted butter, softened
2/3 cup (135g) granulated sugar
2 teaspoons almond extract
2 cups (250g) all-purpose flour
1/2 teaspoon salt
1/2 cup raspberry jam or preserves
Instructions:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened butter, granulated sugar, and almond extract until light and fluffy.
3. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
4. Shape the dough into 1-inch (2.5 cm) balls and place them on the prepared baking sheet, spacing them about 2 inches (5 cm) apart.
5. Create a small indentation in the center of each dough ball using your thumb or the back of a teaspoon.
6. Fill each indentation with about 1/2 teaspoon of raspberry jam or preserves. Be careful not to overfill.
7. Bake the cookies for 12-15 minutes, or until the edges are lightly golden.
8. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
9. Once cooled, your Raspberry Almond Shortbread Thumbprint Cookies are ready to be enjoyed!
These cookies are perfect for afternoon tea, holiday gatherings, or as a sweet treat any time of the year. The combination of buttery shortbread, almond flavor, and tangy raspberry filling is simply delightful. Store them in an airtight container at room temperature, and they should stay fresh for several days. Enjoy the crumbly goodness of these thumbprint cookies!
