Buttery Raspberry Thumbprint Cookies
These classic shortbread cookies feature a tender, buttery crumb and a sweet dollop of raspberry jam in every bite.
recipesbynani.comThere is something so special about these simple cookies. They are the perfect balance of a rich almond shortbread and a bright burst of fruit preserves. I love making these for holidays or just for a quiet weekend treat with a cup of tea.
My secret for the best results is to make sure your butter is soft but not melted. When you press your thumb into the dough, do it gently so the edges stay neat and do not crack too much.
🧺 Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon almond extract
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 1/3 cup raspberry jam
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- 2
In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy.
- 3
Mix in the almond extract until well combined.
- 4
Gradually add the flour and salt to the butter mixture, stirring until a soft dough forms.
- 5
Roll the dough into one inch balls and place them on your prepared baking sheet about two inches apart.
- 6
Use your thumb to press a small indentation into the center of each ball.
- 7
Fill each indentation with about half a teaspoon of raspberry jam.
- 8
Bake for 12 to 14 minutes or until the edges are just barely golden brown.
- 9
Let the cookies cool on the baking sheet for five minutes before moving them to a wire rack to cool completely.
💡 Tips
Store these cookies in an airtight container at room temperature for up to five days. If you prefer, you can swap the raspberry jam for apricot or strawberry preserves to change the flavor. These also freeze beautifully for up to three months.
Made this recipe? Let us know how it went.
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