Raspberry Almond Thumbprint Cookies - Buttery Shortbread with Jam
Tender shortbread cookies filled with raspberry jam and topped with almond glaze. Perfect for holidays or any sweet occasion.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at savouryflavor.com.
Cooking tools:
- Hand mixer
- Cooling rack
- Oven
- Refrigerator
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Plastic wrap
- Measuring cup
- Measuring spoon
- Spoon
- Fork
Ingredients
- 2 cups all-purpose flour (about 252g)
- ¼ teaspoon fine salt
- 1 cup unsalted butter, softened to room temperature (226g)
- ⅔ cup granulated white sugar (135g)
- ½ teaspoon pure almond extract
- ½ cup smooth raspberry jam without seeds (4 oz jar)
- 1 cup confectioners' sugar, sifted (115g)
- 2-3 teaspoons cool water, as needed for consistency
- ½ teaspoon almond extract (adjust to taste preference)
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