Shortbread Thumbprint Cookies

Raspberry & Almond Shortbread Thumbprints

A buttery almond-scented shortbread with a jewel of raspberry jam in the center and a thin almond glaze drizzled on top.

Prep30 min

Cook18 min

Cool27 min

Total1 hr 15 min

Yield3 dozen (36)

CourseDessert

Ingredients

Cookies

• 1 cup butter, softened
• ⅔ cup white sugar
• ½ teaspoon almond extract
• 2 cups all-purpose flour
• ½ cup seedless raspberry jam

Glaze

• ½ cup confectioners' sugar
• ¾ teaspoon almond extract
• 1 teaspoon milk

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, cream together the butter and sugar until smooth. Mix in ½ teaspoon almond extract, then mix in the flour until the dough comes together.
3. Roll the dough into 1½-inch balls and place on ungreased cookie sheets.
4. Press a small hole in the center of each ball with your thumb and fill it with raspberry jam.
5. Bake 14–18 minutes, until lightly browned. Let cool on the cookie sheet for 1 minute, then transfer to a rack.
6. While the cookies are still warm, whisk together the confectioners' sugar, ¾ teaspoon almond extract, and milk until smooth. Drizzle lightly over the cookies.

Per cookie: 104 cal · 13.7g carbs · 0.8g protein · 5.2g fat · 36mg sodium · 14mg cholesterol

Adapted from Allrecipes.