Every holiday season, our kitchen fills with the warm aroma of freshly baked cookies, including Raspberry and Almond Shortbread Thumbprints. These delightful cookies are not just a treat but a tradition, combining the rich almond flavors with the tangy sweetness of raspberry jam in every bite.
These cookies are tender, buttery, and melt in your mouth, making them a beautiful addition to any holiday plate. Whether you’re baking for loved ones or hosting a festive gathering, these thumbprints are sure to be a hit.
Christmas Cookies
While these are a must make for Christmas with our family, at our local farmers market, there is a vendor there that makes these scrumptious cookies throughout the year. They sell out every weekend.
Recipe Tips for Success:
Room Temperature Ingredients: Ensure your butter is at room temperature for easier creaming with sugar.
Jam Consistency: Use a thick raspberry jam to prevent it from spreading too much during baking.
Almond Garnish: Toast the sliced almonds lightly before garnishing for added flavor and crunch.
Chill the Dough: They do spread a bit, so if you have the time chill the dough for an hour before rolling it into balls and baking. If making without chilling, they do spread out a little so roll the balls a little smaller.
Raspberry and Almond Shortbread Thumbprints Recipe
As an Amazon Associate I earn from qualifying purchases.
Kitchen Essentials
Ingredients
- 1 Cup Butter softened
- 2/3 Cup Granulated Sugar
- 1/2 Teaspoon Vanilla Extract
- 1 Teaspoon Almond Extract
- 2 Cups All-Purpose Flour
- 1/2 Cup Raspberry Jam
Icing
- ½ Cup Confectioner’s Sugar
- 1 Teaspoon Milk
- Optional: Sliced almonds for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Line ungreased cookie sheets with parchment paper.
Preparing the Cookie Dough
- In a large bowl, cream together the softened butter and sugar until light and fluffy.1 Cup Butter, 2/3 Cup Granulated Sugar
- Mix in the vanilla extract and almond extract until well combined.1/2 Teaspoon Vanilla Extract, 1 Teaspoon Almond Extract
- Gradually add the flour, mixing until the cookie dough comes together and forms a ball.2 Cups All-Purpose Flour
Forming Thumbprints
- Shape the dough into 1-inch balls and place them on the prepared baking sheets, about 1 inch apart.
- Make an indentation in the center of each dough ball using your thumb or the back of a small spoon.1/2 Cup Raspberry Jam
Filling Thumbprints
- Spoon about 1/2 teaspoon of raspberry jam into each indentation. Avoid overfilling to prevent spreading.
Baking
- Optional: Gently press a few sliced almonds around the edges of the filled thumbprints.Optional: Sliced almonds for garnish
- Bake in batches in the preheated oven for 12-14 minutes, or until the edges are lightly golden.
Cooling and Serving
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Icing the Cookies
- Mix confectioners’ sugar, and milk, in a medium bowl until smooth. Drizzle lightly over warm cookies.½ Cup Confectioner’s Sugar, 1 Teaspoon Milk
Your Own Private Notes
Nutrition
Storage and Make-Ahead:
- Storage: Store cooled cookies in an airtight container at room temperature for up to 1 week.
- Make-Ahead: These cookies can be made ahead of time and stored in an airtight container.
- Freeze the Cookies: They also freeze well; place them in a single layer in a freezer-safe container with parchment paper between layers. Thaw before serving.
Favorite Raspberry Thumbprint Cookies
Whether you’re sharing these raspberry and almond shortbread thumbprints with friends, family, or enjoying them yourself, they’re a delightful addition to any holiday spread. The combination of almond flavors and raspberry preserves creates a perfect balance, making them a favorite thumbprint cookie recipe in our home. Enjoy the joy of baking and the warmth of tradition with these festive treats.
This worked exactly as written, thanks!