Description
These buttery shortbread cookies are infused with a delicate hint of almond and filled with a vibrant raspberry jam center. A classic treat that balances a soft, melt-in-your-mouth texture with a sweet, jeweled finish, they are perfect for holiday platters or everyday tea time.
Ingredients
- 1 cup salted butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour (260g)
- 1/2 cup seedless raspberry jam
- 1 cup powdered sugar
- 1/2 teaspoon almond extract (for glaze)
- 1-2 teaspoons water
Instructions
- Preheat your oven to 350°F (175°C) and line two large cookie sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and almond extract on medium speed for 1 to 2 minutes until light and fluffy.
- Slowly add the all-purpose flour to the creamed mixture on low speed, mixing only until the dough is fully incorporated and cohesive.
- Roll the dough into small balls, approximately 1 inch in diameter, and place them on the prepared cookie sheets about 2 inches apart.
- Use your thumb or a small rounded spoon to make a gentle indentation in the center of each ball, then fill each indent with approximately 1/4 teaspoon of raspberry jam.
- Bake for 9 to 11 minutes until the cookies are puffed and set, but before they turn golden brown.
- Cool on the pan for 5 to 10 minutes, then transfer to a wire rack; once completely cool, whisk the powdered sugar, additional almond extract, and water to create a glaze and drizzle over the cookies.
Notes
To ensure the best texture, always weigh your flour and make sure your butter is at room temperature but not greasy. If the dough becomes too warm while rolling, chill it for 10 minutes before baking to help the cookies maintain their thumbprint shape and prevent spreading.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American