Description
Delightful Raspberry Almond Shortbread Thumbprint Cookies with a buttery texture and fruity raspberry filling, perfect for family gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg yolk
- 1 tsp almond extract
- 1/2 cup raspberry jam or fresh raspberries
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and sugars together until light and fluffy.
- Add in the egg yolk and almond extract, mixing until combined.
- Gradually add in the flour and salt, mixing until just combined.
- Scoop tablespoons of dough and roll them into balls, placing them on the baking sheet.
- Press your thumb into the center of each ball to create a well.
- Fill each thumbprint with raspberry jam or fresh raspberries.
- Bake for 12-15 minutes or until edges are lightly golden.
- Let them cool on the baking sheet before transferring to wire racks.
Notes
Avoid over-mixing the dough and ensure proper flour measurement for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, raspberry, almond, dessert, baking, thumbprint cookies