Raspberry Thumbprint Cookies
These Raspberry Thumbprint Cookies are rich and buttery. With a delicious shortbread base, the inside is soft, tender, and bursting with raspberry jam flavour.
Ingredients
Raspberry Thumbprint Cookies
- 1/2 cup butter cold
- 1/3 cup white sugar
- 1/2 tsp almond extract optional
- 1 cup flour
- 1/4 cup raspberry jam
Glaze
- 2 cups powdered sugar
- 1 tsp milk until desired consistency formed
- 1/4 tsp almond extract
Instructions
- Preheat oven to 350°F and line a cookie sheet with parchment paper or a silicon baking mat.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the cold butter and sugar together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl as needed.
- Mix in the extract and flour until a dough forms.
- Make an indent in each cookie using your thumb or a tsp measuring spoon. Fill each well with raspberry jam. The jam will flatten out as the cookies bake, so you can slightly overfill these cookies if you'd like.
- Place the cookies to chill in the refrigerator for 20 minutes.
- Once ready, remove from fridge and place into the oven to bake.
- Bake for 15 minutes or until the edges are lightly browned.
- To make the glaze, mix together all ingredients listed until there are no clumps of sugar left. You can add more or less milk (by 1/2 tsp increments) until the desired consistency has been reached.
- Drizzle cookies and enjoy!