Description
Delightful Raspberry Almond Jam Thumbprint Cookies featuring a buttery shortbread base infused with almond extract and filled with sweet seedless raspberry jam, topped with a smooth powdered sugar glaze. Perfectly soft with a slight crisp on the edges, these cookies are ideal for tea time or festive occasions.
Ingredients
Scale
Cookie Dough
- 1 cup Salted Butter (cold or barely softened, cut into small cubes)
- 2/3 cup Sugar
- 1/2 to 1 teaspoon Almond Extract
- 2 cups Flour
- 1 teaspoon Milk or water (optional, to help dough come together)
Filling
- 1/2 cup Seedless Raspberry Jam
Glaze
- 1 cup Powdered Sugar
- 1 to 2 Tablespoons Milk
- 1/2 to 1 teaspoon Vanilla or Almond Extract
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the cold or barely softened butter and sugar for 3-4 minutes until the mixture is light, fluffy, and creamy. Add the almond extract (or vanilla extract if preferred) to the creamed mixture and blend well.
- Mix in Flour: Fold in the flour gradually and mix just until combined. The dough will initially be crumbly; continue mixing until it starts to come together. If needed, add about 1 teaspoon of milk or water to help bind the dough. Form the dough into a tight ball, wrap it securely in plastic wrap, and chill in the refrigerator for 1 hour.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line light-colored baking sheets with parchment paper to prevent sticking and ensure even baking.
- Shape Cookies and Add Jam: After chilling, shape the dough into small smooth balls, ensuring no cracks remain. Place the balls spaced on the prepared baking sheets. Use your thumb to press a shallow indentation in the center of each dough ball. If the dough cracks, gently smooth it out with your fingers. Fill each indentation with about 1/2 teaspoon of seedless raspberry jam.
- Bake the Cookies: Bake the cookies for 10-14 minutes or until the edges are very lightly browned. For softer cookies, bake closer to 10 minutes; for crispier cookies, extend baking up to 14 minutes. Be careful not to overbake to maintain the ideal texture.
- Cool and Glaze: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Meanwhile, whisk together powdered sugar, milk, and vanilla or almond extract to make the glaze. Once cookies are fully cooled, drizzle the glaze evenly over the top and allow it to set before serving.
Notes
- For best results, ensure the butter is cold or just slightly softened to achieve the ideal crumbly dough texture.
- You can adjust the almond extract quantity to taste; start with 1/2 teaspoon and add more for a stronger flavor.
- Use seedless raspberry jam to avoid seeds interfering with the smooth texture of the filling.
- The glaze adds sweetness and a delicate finish but can be omitted if desired.
- These cookies keep well in an airtight container for up to 5 days.
- Experiment with different jam flavors, such as apricot or strawberry, for variety.
