Description
Delightfully buttery and tender Shortbread Thumbprint Cookies filled with sweet raspberry jam. These classic cookies combine a crumbly, melt-in-your-mouth shortbread dough with a sweet and tangy fruit center, perfect for gifting or enjoying with tea.
Ingredients
Scale
Shortbread Dough
- 1 cup unsalted butter (cold from the fridge, diced)
- 3/4 cup granulated sugar
- 1/2 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
Filling and Topping
- 1/2 cup seedless raspberry jam
- 1/2 cup icing sugar (or more as needed)
- 1 teaspoon milk
- 1/2 teaspoon almond extract
Instructions
- Prepare the butter mixture: Beat the cold, diced unsalted butter with granulated sugar and 1/2 teaspoon almond extract using a handheld or stand mixer until well combined and creamy.
- Incorporate dry ingredients: Add the flour and salt to the butter mixture. Mix on low speed until large, soft crumbs form and the sandy mixture comes together into a cohesive cookie dough.
- Shape the cookies: Roll the dough into 1-inch balls and place them 2 inches apart on lined cookie sheets. Create an indent in the center of each dough ball using a 1/2 teaspoon measuring spoon or the back of a wooden spoon for a neat appearance.
- Fill with jam: Spoon seedless raspberry jam into each indent, ensuring the center is filled but not overflowing.
- Chill the dough: Refrigerate the shaped cookies for 2 to 4 hours or freeze for 1 hour to firm them up before baking.
- Bake the cookies: Preheat the oven to 350°F (175°C). Bake the cookies one tray at a time for 13-16 minutes or until they are lightly golden around the edges and just set.
- Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes to set further, then transfer them to a cooling rack to cool completely.
- Prepare icing glaze: Mix the icing sugar with milk and 1/2 teaspoon almond extract until smooth and drizzle over the cooled cookies if desired.
Notes
- Use cold butter to achieve the best crumbly texture in the shortbread dough.
- Chilling the dough before baking is essential to prevent spreading and maintain cookie shape.
- Adjust icing sugar amount in the glaze to your preferred consistency for drizzling.
- Seedless raspberry jam is recommended to avoid seeds interfering with the smooth jam filling.
- Store cookies in an airtight container at room temperature for up to one week.
