Experience the heavenly combination of buttery shortbread and sweet raspberry jam in these irresistible Raspberry Almond Thumbprint Cookies, finished with a delectable almond glaze. For a delightful twist using the same tender shortbread base, don’t miss our Turtle Thumbprint Cookies!
The base of these incredibly simple yet scrumptious cookies is classic shortbread. While I’ve always been a fan of shortbread cookies, learning about their rich history has deepened my appreciation! Originating in 12th-century Scotland, shortbread was considered a delicacy reserved for special occasions. What makes shortbread so special? Butter. Originally starting as biscuit bread, the generous addition of butter transformed it into the crumbly, melt-in-your-mouth treat we adore today.
Tips for Perfect Thumbprint Cookies
The secret to creating the perfect thumbprint is actually not to use your thumb—keep this tip under wraps! I find that using the back of a spoon works best. Keep a small dish of flour nearby, dip the spoon into it to prevent sticking, and gently press into the dough to form a neat, circular indentation for the jam.
Another important tip is to roll the dough balls with your hands. While a cookie scoop can help with portioning, hand-rolling ensures the dough is compact, which prevents the cookies from cracking during baking.
How to Store Raspberry Thumbprint Cookies
After baking, allow the cookies to cool completely before storing. Place them in an airtight container or a freezer-safe zip-top bag. It’s best to lay them flat and separate layers with parchment paper to prevent them from sticking together.
Note on Storage: If you’re planning to include these in a cookie exchange, freezing them is a great option. Due to the jam center, transporting these cookies can be a bit challenging, and freezing helps them maintain their shape.
Ingredients
Thumbprint Cookies
- 1 cup (230 g) butter, softened
- ⅔ cup (150 g) granulated sugar
- ½ teaspoon almond extract
- 1 large egg yolk
- 2 cups (260 g) all-purpose flour
Toppings
- ½ cup seedless raspberry jam
- ½ cup (60 g) confectioners’ sugar
- ¾ teaspoon almond extract (optional)
- 1 teaspoon milk
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Prepare the Dough:
In a medium bowl, cream together the butter and granulated sugar until smooth.
Mix in ½ teaspoon almond extract, egg yolk, and flour until the dough comes together.
Chill the Dough:
Chill the dough in the refrigerator for 15-30 minutes.
Form the Cookies:
Roll the dough into 1½-inch (4 cm) balls and place them on a baking sheet lined with parchment paper.
Using a spoon dipped in flour, make a small indentation in the center of each ball.
Fill each indentation with raspberry jam.
Bake:
Bake in the preheated oven for 14-18 minutes, or until the cookies are lightly browned.
Prepare the Glaze:
In a medium bowl, mix together the confectioners’ sugar, ¾ teaspoon almond extract, and milk until smooth.
Glaze the Cookies:
Drizzle the almond glaze over the warm cookies.
These Raspberry Almond Thumbprint Cookies are sure to become a favorite in your baking repertoire. Enjoy the delightful combination of buttery shortbread, sweet raspberry jam, and a hint of almond in every bite!
