Go Back
Print

Buttery and Delicious Raspberry Thumbprint Cookies

Shortbread cookies are one of my favorites. They are tender, buttery and totally addictive. Raspberry jam is one of my favorites, but you could certainly substitute with apricot, strawberry or pretty any kind of fruit jam that you prefer. They are drizzled with an almond glaze, that looks fancy but are quite simple to do. When I first made these, a certain "kitchen mouse" polished them off in less than two days! They are that good!
Course Dessert
Cuisine American
Keyword Raspberry Thumbprint Cookies, White Chocolate Cherry Shortbread Cookies
Prep Time 1 hour 15 minutes
Cook Time 16 minutes
Total Time 1 hour 31 minutes
Servings 24 cookies
Author Debby - www.AFeastfortheEyes.net

Ingredients

For the Cookie:

  • 1 cup butter 226g; softened
  • 2/3 cup granulated sugar 150g
  • 1/2 tsp almond extract I love almond flavor, so I doubled this. Can substitute vanilla extract if you prefer
  • 1 large egg yolk
  • 2 cups all-purpose flour 256g

For the filling:

  • 1/2 cups seedless raspberry jam can substitute flavor of your choice such as apricot, strawberry, blueberry etc.
  • 1/2 cup confectioners sugar 63g
  • 3/4 tsp almond extract optional, but I actually increased this to 1 tsp.
  • 1 teaspoon milk

Instructions

  • Preheat oven to 350°F.

For the cookie dough:

  • Using a mixer, cream together butter and white sugar until smooth.
    Add almond extract, egg yolk, and flour until the dough comes together.
  • Chill dough for 15-30 minutes. (This is important)
  • Roll the dough into 1 1/2 inch balls and place on a cookie sheet lined with parchment paper. 9i use a small cookie scoop, and then roll the dough into balls, which makes the cookies more uniform.
    Using a spoon (or a pastry tamper), make a small impression in the center of each ball.
    To fill each cookie, I stir the jam into a small bowl to make it smoother. Fill impression with about a teaspoon of jam.
  • Bake for 14-18 minutes in preheated oven, or until lightly browned. Allow to cool on a baking rack.

For the glaze:

  • In a medium bowl, mix together the confectioners sugar, almond (or vanilla) exact and milk until smooth. I played around with the amounts, until the glaze was a smooth and pourable consistency. I also tasted it to make sure my coveted almond flavor was coming through.
    TIP: While the cookies are still warm, balance the wire rack over the kitchen sink, or a baking sheet, and drizzle the glaze with a spoon

Notes

Recipe source: "I am Baker"