There’s something utterly delightful about the combination of tart raspberries and nutty almonds, especially when nestled in buttery shortbread. Raspberry and almond shortbread thumbprints are a classic treat that never fails to impress. These little gems are not only visually appealing but also pack a punch of flavor with every bite.
Ingredients
Below are the essential ingredients you will need to create these delicious raspberry and almond shortbread thumbprints. Gather each item before you begin.
For The Cookie Dough
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1/4 teaspoon salt
For The Jam Filling
- 1/2 cup raspberry jam, seedless for a smoother texture
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/4 teaspoon almond extract
Directions
Follow these steps to create delightful raspberry and almond shortbread thumbprints that will impress everyone.
Prep
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- Gather all your ingredients to ensure a smooth baking process.
Make The Cookie Dough
- In a large mixing bowl, beat 1 cup of unsalted butter (softened) with 2/3 cup of granulated sugar until creamy and smooth.
- Add 1 teaspoon of almond extract and 1 teaspoon of vanilla extract. Mix well.
- Gradually mix in 2 cups of all-purpose flour and 1/2 cup of almond flour until the dough forms.
- Add a pinch of salt and blend until fully incorporated.
Make The Thumbprints
- Use a small cookie scoop to portion out dough, forming 1-inch balls.
- Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Press your thumb into the center of each ball to create a well for the filling. Make sure the well is deep enough to hold the jam.
Fill The Thumbprints
- Spoon about 1/2 teaspoon of raspberry jam into each well. Be careful not to overfill, as the jam may overflow during baking.
- Gently smooth out the tops of the jam if needed.
Bake The Cookies
- Place the baking sheets in the preheated oven.
- Bake for 12-15 minutes, or until the edges of the cookies are just starting to turn golden.
- Remove from the oven and let cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- In a small bowl, mix 1 cup of powdered sugar, 2-3 teaspoons of milk, and 1/2 teaspoon of almond extract until smooth.
- Drizzle the glaze over the cooled cookies using a spoon or a piping bag.
- Allow the glaze to set before serving or storing the cookies.
Tips and Tricks
Here are my best tips and tricks to help you master the art of making raspberry and almond shortbread thumbprints. From perfecting the dough to achieving beautifully shaped cookies, I’ve got you covered.
Tips For Perfect Cookies
- Chill The Dough: Always chill the dough for at least 30 minutes before baking. This helps the cookies maintain their shape and prevents them from spreading too much.
- Uniform Size: Use a cookie scoop to ensure your cookies are uniform in size. This helps them bake evenly.
- Indentation: Use the back of a measuring spoon or your thumb to create the indentations for the jam. This creates a nice, deep well for the filling.
- Fill Moderately: Don’t overfill the indentations with raspberry jam. A half teaspoon is usually enough to prevent it from spilling over during baking.
- Cooling Rack: Transfer cookies to a cooling rack immediately after removing them from the oven. This prevents them from becoming soggy as they cool.
- Room Temperature Butter: Make sure your butter is at room temperature before you start. This ensures it creams properly with the sugar.
- Proper Mixing: Cream the butter and sugar until light and fluffy. This can take about 3-4 minutes and is key to the texture of the shortbread.
- Gradual Flour Addition: Add the all-purpose flour and almond flour gradually to avoid over-mixing the dough. Overmixing can lead to tough cookies.
- Check Consistency: The dough should be soft but not sticky. If it’s too sticky, add a bit more flour, a tablespoon at a time, until it reaches the right consistency.
- Flavor Boost: Don’t skip the almond extract in the dough; it really enhances the nutty flavor and pairs perfectly with the raspberry jam.
Storing & Freezing
Proper storage ensures the raspberry and almond shortbread thumbprints stay fresh and delicious for as long as possible.
How to Store Raspberry Thumbprint Cookies
To store, allow the cookies to cool completely at room temperature. Place them in an airtight container, creating layers separated by parchment paper. This prevents the cookies from sticking together. Store the container at room temperature, ideally in a cool, dry place. These cookies can stay fresh for up to one week if stored properly.
Can You Freeze Raspberry Almond Shortbread Cookies?
Yes, you can freeze these cookies to enjoy them later. Once the cookies are completely cooled, arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen cookies to a freezer-safe airtight container or bag, again, separating layers with parchment paper. They can be stored in the freezer for up to three months. When ready to eat, thaw the cookies at room temperature for about one hour or until they reach the desired consistency.
Conclusion
Mastering raspberry and almond shortbread thumbprints is a rewarding experience. With the right ingredients and techniques, these cookies can become a staple in your baking repertoire. Remember to chill the dough and use room temperature butter for the best results. Creating uniform sizes and proper indentations ensures each cookie is perfect.
Using almond extract elevates the flavor, making these cookies truly special. Proper storage will keep them fresh so you can enjoy them longer. Whether you’re a seasoned baker or just starting out, these tips will help you create delicious raspberry and almond shortbread thumbprints every time. Happy baking!