Raspberry Almond Shortbread Thumbprint Cookies
A dash of almond flavor finishes these buttery shortbread cookies, which are filled with a sweet and tangy raspberry jam. They’re easy to prepare and appropriate for any setting!
Components:
- One cup of softened unsalted butter
- Two-thirds cup of granulated sugar
- Half a teaspoon almond extract
- Two cups of all-purpose flour
- Half a cup of raspberry jam, or your preferred jam
Directions:
Set the oven’s temperature to 350°F (175°C). Put parchment paper on a baking pan.
To make the dough, combine the granulated sugar and softened butter in a big basin and beat until light and fluffy. Add the almond extract and stir. Add the flour a little at a time while stirring to combine the dough.
Form the cookies by rolling the dough into 1-inch rounds and arranging them on the baking sheet that has been prepared. Make an indentation in the middle of each cookie with your thumb or the back of a spoon.
Add Jam: Fill each indentation with around 1/2 teaspoon of raspberry jam using a spoon.
Bake: Bake for 10 to 12 minutes, or until the cookies’ edges are just beginning to turn brown.
Cool and Serve: After a few minutes of cooling on the baking sheet, move the cookies to a wire rack to finish cooling.
Savor these mouthwatering treats. Shortbread Thumbprint Cookies with Raspberry Almond! Ideal as a delicious treat or as a holiday gift.