Lately one of my most favorite things to make are cookies. I’m not sure if it’s because I’m getting into the holiday spirit or I just love trying different cookie recipes out. So far this holiday season I’ve made my all time favorite, Peanut Butter Blossoms, but I wanted to try a recipe that I’ve never made or even eaten before – Raspberry Almond Shortbread Thumbprint Cookies. After I made them I decided they might now be tied with my Peanut Butter Blossoms – they are just that good!! I’m not sure which part is my favorite – the buttery shortbread cookie, the seedless raspberry jam or that delicious glaze on top. I love how this recipe incorporates almond extract. I don’t use it that often but when I do I’m reminded just how much I love using it in recipes.
I saw the Raspberry Almond Shortbread Thumbprint Cookie recipe on a blog I look at and use often, Cooking Classy. Jaclyn, from Cooking Classy, mentions on her blog how these cookies must make it to your holiday cookie tray. I have a cookie swap party coming up after the holidays, and I’ve already decided these are the cookies I’m going to make.
Cooking has peaked my interest for a while, and I want to start documenting all my favorite recipes I make. I send my family photos and share with them links to recipes I’ve made that I call “My Tried and True”. This is a space I wanted to create to share with them. A place they can go to and check out what I’m cooking up.
So here it is, my first recipe on my blog. To my family, I hope you have fun making these cookies during Christmas this year. I know you’ll LOVE them just as much as I do.
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Total Time: 1 Hour
2 cups + 2 tbsp (300g) all-purpose flour*
1/4 tsp salt
1 cup unsalted butter, cold and diced into 1 tbsp pieces
2/3 cup granulated sugar
1/2 tsp almond extract
1/2 cup raspberry jam, seedless if preferred
1 cup powdered sugar
1 tsp almond extract
2-4 tsp water
Preheat oven to 350 degrees. In a mixing bowl whisk together flour and salt, set aside.
In a stand mixer fitted with the paddle attachment, blend together butter and sugar until combined (it will take a minute or two since the butter is cold. Occasionally stop mixer and scrape down sides of the bowl.) Mix in almond extract then add in flour blend until mixture comes together. It will seem really dry at first and it will take a little bit since the butter is cold.
Shape dough into 1-inch balls, about 1 Tbsp each, and place 2-inches apart on ungreased baking sheets. Make a small indentation with thumb or forefinger in each cookie (large enough to fit 1/4 – 1/2 tsp of jam). Fill each with 1/4 – 1/2 tsp jam. Chill in refrigerator 20 minutes (or freezer for 10 minutes). Bake in preheated oven 14-18 minutes.
Cool several minutes on baking sheet then transfer to a wire rack to cool. You can add a little bit more jam at this point, it just won’t set like the other jam. Drizzle cookies with glaze when cool. Store cookies in an airtight container.
For the glaze
Whisk all ingredients together in a small mixing bowl, adding enough water to reach desired consistency. Pour or spoon mixture into a sandwich size resealable bag, cut a small tip from one corner and drizzle over cookies.
*To measure flour scoop with measuring cup and level with a butter knife. Don’t whisk or sift first and don’t spoon into the measuring cup.
- I followed the recipe exactly.
- Don’t spoon the flour into the measuring cup, scoop the flour like she stated.
- I used Smuckers Seedless Red Raspberry Jam.
- I used my 1 TBSP measuring spoon to help create the 1 inch balls.
- Make the glaze! (It’s a must!) Even though these cookies would still be delicious without, I really loved them with the glaze!