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If you don’t have raspberry jam in your refrigerator, pick some up the next time you are at the store. You never know when you might feel like something sweet and fruity this winter. Any jam will work, but strawberry thumbprint cookies just do not have the same appeal.
For this recipe, I used regular raspberry jam with the seeds. That’s because the seedless variety was sold out. However, a seedless jam will make the filling more smooth. I didn’t mind the seeds, but if you can’t stand pulp in your orange juice then opt for seedless jam. Either way these raspberry shortbread thumbprint cookies are delicious.
I used the jam as is, no extra sugar. It is already sweet enough without any help. The shortbread is chewy and buttery. The raspberry and shortbread flavors blend together perfectly. These thumbprint cookies are great for making in large batches for gifting or school parties. A dozen in a pretty tin makes a great gift for your neighbors. Not everyone likes chocolate and these raspberry shortbread cookies are a great alternative.
Raspberry Almond Shortbread Cookies
A buttery and chewy shortbread cookie filled with a refreshing raspberry filling.
- 1 cup softened butter
- 2/3 cup granulated sugar
- ½ tsp almond extract
- 2 cups flour
- ½ cup raspberry jam (seedless if you can find it)
- Sugar to sprinkle on top
- 1 cup powder sugar
- 3-5 tsp water
- 1) Cream butter in a medium bowl.
- 2) Mix in 2/3 cup sugar and ½ tsp almond extract.
- 3) Stir flour into butter mixture slowly. Mix until flour is well combined. You may need to knead it by hand at the end.
- 4) Cover and chill for 1 hour.
- 5) Pre-heat oven to 350 degrees
- 6) Remove dough from fridge. Shape dough into 1-inch balls and set on a lined cookie sheet. Press your thumb into the center of each ball to make an indent about the size of a quarter. The ball will flatten a bit and crack at the edges.
- 7) Fill a sandwich bag with ½ raspberry jam. Squeeze out the air from the bag and cut off the tip of one corner. Pipe the jam into the center of the cookie.
- 8) Sprinkle with sugar. Bake for 15 minutes or until edges turn slightly golden.
- 9) Let cookies cool fully on a wire rack.
- 10) Pour 1 cup powdered sugar into a bowl. Whisk in water 1 tsp at a time until the icing can be easily drizzled from your whisk. Drizzle cookies with icing then watch as they disappear in front of your eyes (you might want to sneak one first).
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