Description

These buttery, almond-scented shortbread cookies feature a vibrant jewel-toned raspberry center and a delicate sweet glaze. They are a classic farmhouse treat that perfectly balances rich, melt-in-your-mouth dough with the tart brightness of real fruit preserves.

Ingredients

1 cup unsalted butter, softened
2/3 cup granulated sugar
1/2 teaspoon pure almond extract
2 cups (260g) all-purpose flour
1/2 cup seedless raspberry jam
1 cup powdered sugar
1/2 teaspoon almond extract (for glaze)
2 to 3 teaspoons water

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Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and 1/2 teaspoon almond extract for approximately two minutes until the mixture is light and fluffy.
Gradually add the flour to the butter mixture, mixing on low speed until a cohesive, soft dough forms.
Roll the dough into one-inch balls and place them on the prepared baking sheets about two inches apart.
Use your thumb or a small measuring spoon to press a gentle indentation into the center of each ball, pinching any large cracks back together.
Fill each indentation with about 1/4 teaspoon of seedless raspberry jam.
Bake for 9 to 11 minutes or until the cookies are set and puffed but still pale in color.
Allow the cookies to rest on the pan for 5 to 10 minutes before transferring them to a wire rack to cool completely.
Whisk together the powdered sugar, remaining almond extract, and water until smooth, then drizzle the glaze over the cooled cookies.

Notes

For the cleanest thumbprint shape, roll the dough balls until they are very smooth and free of visible seams before pressing the center. If your jam is particularly thick, give it a quick stir in a small bowl to loosen it up, which makes filling the small indentations much easier and prevents air bubbles.

Prep Time: 15 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American