I’ve been so excited about posting this raspberry almond shortbread cookies recipe because it’s hands-down my favorite recipe of the year. So simple, but so amazingly good. These are just my kind of cookies.
I’m not sure why, but when I saw these cookies in Better Homes and Gardens, I wasn’t really inspired at first. I guess in my mind, thumbprint cookies are a bit boring.
Boy, was I TOTALLY wrong on that one!
The texture of these beautiful little thumbprint cookies is perfect. They are a little crispy around the edges and super soft and chewy inside. The almond flavor is sweet and the cookies are delicious and buttery.
The sweet raspberry jam inside the cookies really sends them over the top and the sugary-glaze on top is divine. As much as I love chocolate, this particular cookie will win my vote every single time. I could eat an endless supply of them!
These raspberry almond shortbread thumbprint cookies are also just so pretty, delicate and festive. They look gorgeous arranged on a plate and really make the perfect holiday cookies.
I know that I’m going to be making a huge plate of these cookies to take to my family’s annual Christmas dinner. Of course, I’ll probably end up eating half the plate of cookies myself!
I hope your family enjoys these perfect little raspberry almond shortbread cookies as much as my family did!
Yield: 36 cookies
Prep Time: 30 minutes, chill 1 hr
Cook Time: 10 minutes per batch
1 cup butter, softened
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless red raspberry jam
sugar for sprinkling
1 cup powdered sugar
3 to 4 teaspoons water
1 1/2 teaspoons almond extract
1. In a medium bowl beat butter medium speed for about 30 seconds. Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract. Beat until well combined. Beat in as much flour as you can with electric mixer and then using a wooden spoon stir in any remaining flour. Cover and chill for 1 hour or until dough is easy to handle.
2. Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation and then sprinkle with sugar. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.
3. For icing, in a medium bowl combine powdered sugar, 1 teaspoon water and 1 1/2 teaspoons almond extract. Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing.
Recipe via Better Homes and Gardens.