Buttery Raspberry Thumbprint Cookies
These classic shortbread cookies feature a crumbly almond base and a sweet jam center that everyone loves.
These thumbprint cookies are a total classic in my kitchen during the holidays and year round. The dough is incredibly buttery with a hint of nutty almond flavor that pairs perfectly with a bright dollop of raspberry jam.
They are simple to make and look beautiful on any cookie platter. My favorite tip is to let the cookies cool completely before you move them so they stay nice and firm.
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 preserves or jam
Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and line a large 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
Stir in the almond extract until well combined.
- 4
Gradually add the flour and salt to the butter mixture, mixing until a soft dough forms.
- 5
Roll the dough into one inch balls and place them on your prepared baking sheet.
- 6
Use your thumb or the back of a small spoon to press a deep indentation into the center of each dough ball.
- 7
Fill each indentation with about half a teaspoon of raspberry jam.
- 8
Bake for 12 to 15 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.
๐ก Tips
Store these cookies in an airtight container at room temperature for up to five days. If you want to make them ahead of time, the dough balls can be frozen before baking, just add the jam right before they go into the oven.
Made this recipe? Let us know how it went.
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