These crisp, buttery thumbprints have a hint of almond and a touch of sweetness from the raspberry jam and a light drizzle of almond glaze Raspberry Almond Thumbprint Cookies are a soft buttery shortbread cookie filled with raspberry jam and drizzled with a sweet almond icing! With crushed almonds in the cookie dough, these Raspberry Almond Thumbprint Cookies are infused with almond flavor. Top with raspberry …
2 cups + 2 Tbsp flour
1/4 tsp salt
1 cup cold butter, cubed
2/3 cup sugar
1/2 tsp almond extract
1/2 cup seedless raspberry jam
1 cup powdered sugar
1 tsp almond extract
2 – 4 tsp water
Preheat oven to 350°F.
In a medium sized mixing bowl, whisk together flour and salt, set aside
Cream together the butter and sugar in a large mixing bowl.
Mix in almond extract then add in flour blend until mixture comes together.
Shape dough into 1-inch balls, about 1 Tbsp each, and place 2-inches apart on baking sheets lined with parchment paper.
Make a small indentation with your thumb in each cookie (large enough to fit 1/4 – 1/2 tsp of jam). Fill each with 1/4 – 1/2 tsp jam.
Pop it in the freezer for 10 minutes. Bake 14 – 18 minutes.
Cool 5 minutes on baking sheet then transfer to a wire rack to cool. While the cookies cool, combine the glaze ingredients in a small bowl.
Drizzle cookies with glaze when when cool.
Store cookies in an airtight container.