Raspberry Almond Thumbprint Cookies
These raspberry almond thumbprint cookies combine a buttery, tender base with a sweet‑tart jam center and a light almond glaze. Ideal for holiday gatherings, they look festive and taste delightful.
Instructions
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In a bowl, cream the softened butter with the granulated sugar and almond extract until light and fluffy.
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Add the flour and salt, mixing just until a cohesive dough forms. Avoid over‑mixing.
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Divide the dough into 1‑inch (about 1‑inch) balls and place them on a parchment‑lined baking sheet.
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Using your thumb or the back of a small spoon, make an indentation in the center of each ball.
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Fill each indentation with a small amount of raspberry jam (about ¼ t per cookie).
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Bake in a pre‑heated oven at 350°F for 11–15 minutes, or until the edges are lightly golden.
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While the cookies cool, prepare the glaze by whisking together powdered sugar, water, and almond extract until smooth.
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Once cookies are completely cool, drizzle or dip the tops with the almond glaze. Allow the glaze to set before serving.
Tips
For a smoother glaze, start with 2 t water and add more a teaspoon at a time if needed. Chill the dough for 15‑20 minutes before shaping for easier handling.
Video
“HOLIDAY BAKING IDEAS | 12 DIFFERENT CHRISTMAS COOKIES | CHRISTMAS RECIPES” by A Charming Abode, watch on YouTube.
About this recipe
The dough is a classic shortbread‑style mixture of flour, butter, sugar, and a hint of almond extract, rolled into 1‑inch balls and indented for jam filling. After a brief bake, the cookies stay soft enough to hold a drizzle of almond‑flavored glaze that adds a glossy finish. Serve them on a platter or in a cookie tin; they pair well with tea, coffee, or milk and can be made ahead and stored in an airtight container.
