Description

These elegant Raspberry Thumbprint cookies combine a buttery, melt-in-your-mouth shortbread base with a vibrant seedless jam center. Infused with aromatic almond extract and finished with a delicate sweet glaze, they are a sophisticated addition to any dessert platter.

Ingredients

1 cup Unsalted butter, softened
2/3 cup Granulated sugar
1/2 teaspoon Almond extract (for dough)
260 grams All-purpose flour
1/2 cup Seedless raspberry jam
1 cup Powdered sugar, sifted
1/2 teaspoon Almond extract (for glaze)
2-3 teaspoons Water

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350℉ (175℃) and line baking sheets with parchment paper.
In a stand mixer, cream the softened butter, granulated sugar, and 1/2 teaspoon almond extract on medium speed for two minutes until light and fluffy.
Turn the mixer to the lowest setting and gradually add the flour, mixing only until the white streaks disappear.
Roll the dough into uniform balls approximately one inch in diameter and place them two inches apart on the prepared sheets.
Press a neat well into the center of each ball using your thumb or the back of a small measuring spoon.
Fill each indentation with approximately one-quarter teaspoon of raspberry jam, being careful not to overfill.
Bake for 9 to 11 minutes until the cookies are set and pale, or slightly golden at the edges if preferred.
Allow cookies to rest on the pan for ten minutes before transferring them to a wire rack to cool completely.
Whisk together powdered sugar, 1/2 teaspoon almond extract, and a few drops of water to create a thick glaze, then drizzle over the cold biscuits.

Notes

For the most precise shape, ensure your butter is softened but not oily before beginning the creaming process. If the dough cracks significantly when pressing the thumbprint, try chilling the rolled balls for ten minutes to stabilize the fat before filling with jam.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: European