Description
Soft, buttery almond shortbread cookies filled with sweet raspberry jam. These easy, egg-free thumbprint cookies come together in one bowl and bake into tender, melt-in-your-mouth treats perfect for the holidays or any time of year. Keeping the dough cold helps prevent over-spreading, ensuring perfectly shaped cookies.
Ingredients
Cookies
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 2/3 cup (134g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1/2 cup (160g) raspberry jam
Icing
- 1 cup (120g) confectioners’ sugar
- 1–2 Tablespoons (15-30ml) heavy cream, half-and-half, or milk
- Optional: 1/2 teaspoon pure vanilla or almond extract
Instructions
- Make the cookies: Using a handheld or stand mixer with a paddle attachment, beat the softened butter on high speed until creamy, about 1 minute. Switch the mixer to medium speed and add the granulated sugar, vanilla, and almond extracts. Scrape down the sides and bottom of the bowl as needed. Add the salt and flour, then turn the mixer on low and slowly beat until a very soft dough forms. If too sticky for rolling, add an additional tablespoon of flour.
- Shape the cookies: Line a baking sheet or plate with a silicone baking mat or parchment paper. Scoop about one tablespoon (18–20g) of dough, roll into balls, and place on the sheet. Press an indentation into each ball with your thumb. Smooth out any cracks gently with your fingers.
- Chill the dough: Place the baking sheet with the shaped cookies in the refrigerator and chill until firm, for at least 4 hours. This step helps prevent the cookies from over-spreading when baked.
- Preheat oven: Heat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats.
- Fill cookies and bake: Remove cookies from the refrigerator and place them 2–3 inches apart on prepared baking sheets, about 9–12 per sheet. Fill each indentation with about a scant 1/2 teaspoon of raspberry jam. Bake for 13–15 minutes or until edges are just lightly browned. The cookies will puff and spread slightly. Avoid overbaking.
- Cool the cookies: Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack. Allow them to cool completely, at least 30 minutes, before icing.
- Make and apply icing: Whisk together confectioners’ sugar and chosen liquid (heavy cream, half-and-half, or milk) until smooth, adding more liquid to thin or more sugar to thicken to desired consistency. Optionally add vanilla or almond extract. Drizzle icing over cooled cookies. Let icing set about 1 hour.
- Store: Keep cookies in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week.
Notes
- Keep the dough cold at all times to prevent over-spreading during baking.
- If the dough is sticky, add an extra tablespoon of flour before shaping.
- Raspberry jam can be substituted with any preferred jam or preserves.
- The icing is optional but adds a delicious finishing touch and visual appeal.
- These cookies do not contain eggs, making them suitable for those with egg allergies.
