Description

These Raspberry Shortbread Thumbprint Cookies stand out with their buttery flavor and sweet raspberry jam filling. They’re simple to make, perfect for holiday gatherings or everyday treats. Enjoy this easy, homemade delight that everyone will love.

Ingredients

Scale

2 cups all purpose flour
1 cup butter; softened
⅔ cup granulated sugar
½ teaspoon almond extract
½ cup seedless raspberry jam
1 cup powdered sugar
1 teaspoon almond extract
2 to 4 teaspoons water

Cook Mode Prevent your screen from going dark

Instructions

In an electric mixer bowl fitted with a paddle attachment, combine butter, granulated sugar, and almond extract until mixed.
Gradually add the flour, ensuring all is thoroughly incorporated.
Knead the dough with your hands until it forms a small disc that holds together well.
Use a cookie scoop or tablespoon to measure and roll the dough into small balls. Place them on a lined baking tray.
Press a small indentation into each ball using your thumb or the back of a melon scoop.

Notes

Ensure the butter is softened before mixing for a smoother dough.
For a sweeter twist, feel free to use flavored jams or jellies in place of raspberry.
These cookies can be dusted with powdered sugar before serving for an elegant touch.

Nutrition

Serving Size: 1 cookie
Calories: 130
Sugar: 5g
Sodium: 50mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0g
Protein: 2g
Cholesterol: 30mg