Oh my goodness, let me tell you about the bliss that is raspberry almond shortbread thumbprint cookies! These little gems are a delightful combination of buttery, melt-in-your-mouth shortbread that just begs to be paired with a tart raspberry jam. The almond flavor adds a beautiful depth that makes each bite feel like a special treat, perfect for any occasion—or just because it’s Tuesday!
I remember the first time I baked these cookies. It was a rainy afternoon, and I was looking for a cozy project to lift my spirits. As soon as I started mixing the butter and sugar, I could already smell the sweetness filling my kitchen, and I knew I was onto something good. When I pulled the first batch out of the oven, the golden edges and bright red jam centers were just too cute to resist! I couldn’t help but sneak a couple before they even cooled. Trust me, you’re going to love these cookies not just for their taste, but also for the warm, happy memories they create while you bake them. So, let’s get started on making your own batch of these scrumptious delights!
Ingredients List
Gather these simple ingredients to whip up your own batch of raspberry almond shortbread thumbprint cookies. I promise, they’re worth every bit of effort!
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 cup raspberry jam
Make sure your butter is nice and soft—this helps create that dreamy, melt-in-your-mouth texture we all love. And don’t skimp on the jam; it’s the star of the show! Now, let’s get ready to bake these beauties!
How to Prepare Raspberry Almond Shortbread Thumbprint Cookies
Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). This step is crucial because a properly preheated oven ensures even baking, giving your cookies that perfect golden-brown color and delightful texture. Trust me, you don’t want to skip this part!
Creaming the Butter and Sugar
Next up, grab a mixing bowl and let’s cream together the softened butter and powdered sugar. This is one of my favorite steps! The goal here is to beat them together until the mixture is light and fluffy—about 3 to 5 minutes should do the trick. This process helps incorporate air into the butter, which makes your cookies tender and gives them that melt-in-your-mouth quality we all adore. Just remember, we want a smooth consistency, so don’t rush it!
Mixing in Extracts
Now it’s time to add in the magic—both the vanilla and almond extracts! Pour them in and mix well until everything is nicely combined. These extracts are essential because they enhance the flavor of the cookies, bringing that beautiful almond and sweet vanilla aroma to life. You’ll want to take a moment to inhale that delicious smell—pure bliss!
Combining Dry Ingredients
Let’s bring in the dry ingredients. Gradually add the all-purpose flour, almond flour, and salt to your butter mixture. I usually do this in batches to avoid flour clouds in my kitchen! Mix everything thoroughly until a dough forms. It should be a cohesive ball of goodness—don’t worry if it looks a bit crumbly at first; just keep mixing until it comes together.
Forming the Dough
Now that your dough is ready, it’s time to roll it into balls! Take about a tablespoon of dough and roll it between your palms to make 1-inch balls. If your dough is feeling a bit too soft and sticky, no worries! Just pop it in the fridge for about 15-30 minutes to chill. This will make it much easier to handle.
Making Indentations
Once you’ve rolled all your dough balls, it’s time for the fun part—making the thumbprint indentations! Use your thumb (or the back of a spoon if you prefer) to gently press down in the center of each ball. This is super important because these little wells are what will hold all that luscious raspberry jam!
Filling with Raspberry Jam
Now for the pièce de résistance—filling those indentations with raspberry jam! Just take a teaspoon of jam and carefully spoon it into each well. Don’t overfill them, though; you want just enough to get that sweet, tangy flavor without spilling over. About half a teaspoon in each should do the trick!
Baking the Cookies
It’s time to bake! Place your cookie tray in the preheated oven and let them bake for 12-15 minutes. You’ll know they’re done when the edges are lightly golden. Keep an eye on them because every oven is a little different! The aroma wafting through your kitchen will be heavenly, and you’ll want to resist the urge to dive in right away!
Cooling and Serving
After baking, let the cookies cool on the tray for about 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up a bit, making them easier to handle. Once they’re cool, serve them up on a pretty plate. I love to sprinkle a little powdered sugar on top for an extra touch of elegance, but they’re delightful just as they are. Enjoy every bite of these little treasures!
Tips for Success
Alright, let’s make sure you nail these raspberry almond shortbread thumbprint cookies! Here are some of my favorite tips to ensure you get the best results every time:
- Room Temperature Ingredients: Always use softened butter and room temperature eggs (if your recipe calls for them). This helps create that fluffy texture we love! If you forget to take the butter out ahead of time, you can cut it into small pieces to speed up the softening process.
- Chill the Dough: If your dough feels too soft or sticky, don’t hesitate to chill it in the fridge for a bit. Chilling not only makes the dough easier to handle but also helps the cookies maintain their shape while baking.
- Experiment with Flavors: While raspberry is divine, feel free to switch it up! You can use other jams or preserves like apricot, strawberry, or even lemon curd for a zesty twist. The almond extract pairs beautifully with many fruit flavors!
- Don’t Skimp on the Jam: Make sure to fill those thumbprint indentations generously, but not overflowing. A half teaspoon usually does the trick, but if you really love raspberry jam, go ahead and add a touch more!
- Keep an Eye on Baking Time: Ovens can be quirky, so start checking your cookies a minute or two before the recommended bake time. You want them golden but not too dark, so use your nose—the scent of baking cookies is a great indicator!
- Presentation Matters: For an extra touch, dust your cooled cookies with powdered sugar before serving. It makes them look fancy, and who doesn’t love extra sweetness?
With these tips in your back pocket, you’ll be a cookie-baking superstar in no time. Happy baking!
Nutritional Information
Now, let’s chat about the nutritional information for these delightful raspberry almond shortbread thumbprint cookies. Keep in mind that these values are estimates, but they give you a good idea of what you’re indulging in with each cookie!
- Serving Size: 1 cookie
- Calories: 120
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 50mg
- Carbohydrates: 12g
- Sugar: 6g
- Fiber: 0g
- Protein: 1g
These cookies are a little indulgent, but hey, they’re meant to be a treat! Enjoying one (or two, no judgment here!) will surely brighten your day. Just remember, it’s all about balance, so savor every delicious bite!
FAQ Section
Can I use a different type of jam for the thumbprint cookies?
Absolutely! While raspberry jam is delicious, you can totally switch it up. Try using strawberry, apricot, or even lemon curd for a fun twist. The almond flavor pairs well with many fruit jams, so get creative!
What should I do if my dough is too sticky?
If your dough feels too sticky to handle, don’t worry! Just pop it in the fridge for about 15-30 minutes. Chilling the dough makes it easier to roll into balls and helps the cookies keep their shape while baking.
Can I make these cookies ahead of time?
Definitely! You can prepare the dough in advance and store it in the fridge for up to 3 days. Just remember to let it warm up a bit before rolling into balls. You can also bake them ahead of time and keep them in an airtight container for a few days!
How do I know when my raspberry almond shortbread thumbprint cookies are done?
Look for a lightly golden edge around the cookies. They should still feel a little soft in the center, but not too jiggly. They’ll firm up as they cool, so don’t worry if they seem a bit underbaked when you take them out of the oven!
Can I freeze the cookies for later?
Yes! These cookies freeze beautifully. Just make sure they’re completely cooled before placing them in an airtight container or freezer bag. They’ll stay fresh for up to 2 months. When you’re ready to enjoy, just thaw them at room temperature!
Why You’ll Love This Recipe
- Quick to prepare—ready in just 30 minutes!
- Deliciously buttery shortbread that melts in your mouth.
- Bright and tangy raspberry jam adds the perfect pop of flavor.
- Simple ingredients you likely already have on hand.
- Perfect for sharing at gatherings or cozy nights in.
- Easy enough for beginner bakers to master!
- Customizable with different jams to suit your taste.
- Visually stunning—these cookies are a treat for the eyes as well as the taste buds!
- Great for any occasion, from festive parties to everyday snacks.
Raspberry Almond Shortbread Thumbprint Cookies Blissful Treats
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious raspberry almond shortbread thumbprint cookies.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter and powdered sugar.
- Add the vanilla and almond extracts, mixing well.
- Gradually add the all-purpose and almond flour, along with salt.
- Mix until a dough forms.
- Roll dough into 1-inch balls and place on a baking sheet.
- Make an indentation in the center of each ball using your thumb.
- Fill each indentation with raspberry jam.
- Bake for 12-15 minutes or until lightly golden.
- Cool on a wire rack before serving.
Notes
- Store cookies in an airtight container.
- Substitute jam with other flavors if desired.
- Chill dough for easier handling if it’s too soft.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: raspberry almond shortbread thumbprint cookies
