Description
Delicious raspberry almond shortbread thumbprint cookies.
Ingredients
Scale
- 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