Raspberry Thumbprint Shortbread Cookies
I got this recipe from Olivia in 2020 during the pandemic when we lived together to study remotely. I haven’t found a thumbprint recipe I like more. This recipe was only given to me in volume, not mass, and I found that measuring the flour by mass often wasn’t enough, so I would suggest measuring all ingredients by volume to ensure there’s enough flour in the dough. The dough shouldn’t feel greasy when you form the balls. - Megan
At least 2 dozen cookies - 45 minutes
Ingredients
For the cookies:
- 1 cup salted butter, softened
- 2/3 cup white sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup raspberry jam
For the glaze:
- 1/2 cup confectioners’ sugar
- 3/4 teaspoon almond extract
- 1 teaspoon milk
Recipe
- Preheat oven to 350 degrees F.
- In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together.
- Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with jam.
- Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
- In a medium bowl, mix together the confectioners’ sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
Notes
- You can use vegan butter in this recipe. Make sure to chill the dough in the fridge for 30 minutes, or the dough will be very soft.
- The recipe calls for raspberry jam, but any jam you have on hand works. Traditionally, the jam used is seedless, so feel free to use a sieve to filter out any big chunks or seeds before adding the jam to the cookies. We prefer Bonne Maman jam.