Delicious Raspberry and Almond Shortbread Thumbprints Recipe

Indulge in the perfect combination of buttery shortbread cookies filled with sweet raspberry jam and topped with crunchy almonds. This recipe is easy to make and will impress your family and friends. The raspberry jam adds a burst of fruity flavor to the rich and tender shortbread. With a delightful crumbly texture and a beautiful presentation, these thumbprint cookies are perfect for any occasion.

Ingredients

• 1 cup unsalted butter, softened
• ⅔ cup granulated sugar
• ½ teaspoon almond extract
• 2 cups all-purpose flour
• ½ cup raspberry jam
• ½ cup sliced almonds

Directions

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the almond extract and mix well.
4. Gradually add the flour, mixing until a soft dough forms.
5. Shape the dough into 1-inch balls and place them 2 inches apart on a baking sheet.
6. Using your thumb or a small spoon, create an indentation in the center of each dough ball.
7. Fill each indentation with about 1/2 teaspoon of raspberry jam.
8. Sprinkle sliced almonds on top of the raspberry jam, gently pressing them into the dough.
9. Bake for 12-15 minutes or until the edges of the cookies are lightly golden.
10. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
11. Transfer the cookies to a wire rack to cool completely before serving.

Interesting Facts