These Almond Shortbread Thumbprint Cookies are an indulgent and easy-to-make treat! The buttery, melt-in-your-mouth shortbread is paired with a sweet and tangy raspberry jam center, creating a perfectly balanced bite. The almond extract adds a subtle nutty flavor that takes these cookies to the next level. Perfect for tea parties, holiday baking, or just because you’re craving a delicious homemade cookie!
Here’s a detailed breakdown of this scrumptious recipe:
Ingredients:
- 1 cup butter, softened
- ¾ cup cornstarch
- ¾ cup powdered sugar
- 1 ½ tsp almond extract
- 1 to 1 ½ cups all-purpose flour (depending on dough consistency)
- 2-3 tbsp seedless red raspberry jam
Step-by-Step Directions:
- Prepare the Dough:
In a mixing bowl, combine the softened butter and cornstarch. Mix them together until they’re well combined and the texture is smooth. This step creates a rich, tender dough that melts in your mouth. Add the powdered sugar and almond extract, and continue to mix until smooth and creamy. - Add the Flour:
Gradually add the flour to the butter mixture. Mix until the dough just comes together, ensuring that the flour is fully incorporated and the dough feels soft but not sticky. If the dough feels a little too sticky, you can add more flour a tablespoon at a time until it reaches the right consistency. The dough should be easy to handle and slightly crumbly. - Chill the Dough:
Once your dough is ready, cover the bowl with plastic wrap or a damp kitchen towel and refrigerate it for about 10-15 minutes. This helps the dough firm up a bit, making it easier to shape into cookies. - Preheat the Oven:
While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to ensure the cookies don’t stick. - Shape the Cookies:
After chilling, remove the dough from the fridge. Roll it into 1-inch balls (about the size of a walnut) and place them on the prepared baking sheet, leaving about 2 inches of space between each cookie. - Create the Thumbprint:
Use your thumb or the back of a spoon to gently press down in the center of each cookie ball, creating a little well. Be careful not to press too hard—just enough to form a slight indentation for the jam. - Fill with Raspberry Jam:
Spoon about ½ teaspoon of seedless raspberry jam into the center of each thumbprint. Be careful not to overfill, as the jam may spill over during baking. - Bake:
Bake the cookies in your preheated oven for about 9 minutes or until the edges are just beginning to turn a light golden brown. The center should still look soft, and the jam will have slightly melted. - Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely. The cookies will firm up as they cool and the jam will set.
Why These Cookies Are So Irresistible:
- Buttery Shortbread Texture: The combination of butter and cornstarch creates a rich, melt-in-your-mouth texture that’s a classic hallmark of shortbread.
- Subtle Almond Flavor: The almond extract gives these cookies a delicate, nutty aroma and flavor that pairs beautifully with the sweetness of the raspberry jam.
- Jam Center: The raspberry jam adds a sweet-tart contrast to the buttery cookies, making each bite a perfect balance of flavors.
- Easy to Make: With just a few ingredients and simple steps, these cookies come together quickly and don’t require any fancy techniques.
Tips for the Best Almond Shortbread Thumbprint Cookies:
- Chill the Dough:
Don’t skip the chilling step. It helps the dough hold its shape better while baking and prevents the cookies from spreading too much. - Use Seedless Jam:
Seedless jam is ideal for thumbprint cookies because it won’t get caught in the indentations and will give you a smooth, clean look. You can also use other flavors of jam like strawberry, apricot, or blueberry, but raspberry adds a great balance of sweet and tangy. - Don’t Overfill with Jam:
You only need a small amount of jam in the center—about ½ teaspoon for each cookie. Too much jam can cause it to overflow during baking. - Add a Dusting of Powdered Sugar:
Once the cookies have cooled, you can sprinkle a little powdered sugar on top for a lovely finishing touch and a bit of extra sweetness. - Make Ahead:
These cookies can be made ahead of time and stored in an airtight container for up to 1 week. They also freeze well for up to 3 months, so you can bake them in batches and enjoy them whenever you want a sweet treat.
Q&A:
Q: Can I use a different extract in place of almond extract?
A: Yes! You can substitute vanilla extract or hazelnut extract if you prefer a different flavor. Just keep in mind that the almond flavor pairs particularly well with the raspberry jam in this recipe.
Q: What if my dough is too crumbly to shape?
A: If your dough is too crumbly, add a teaspoon of milk at a time to help bind it together. Just make sure not to add too much—only enough to bring the dough together without making it too wet.
Q: Can I use a food processor to make the dough?
A: Absolutely! A food processor can speed up the process of mixing the dough. Just be careful not to overwork the dough, as it could become tough.
Q: Can I use a different jam or filling?
A: Yes! While raspberry jam is a classic choice, you can experiment with other fruit jams like strawberry, blueberry, or even apricot. You could also fill the thumbprint with Nutella, chocolate ganache, or a lemon curd for a unique twist!
These Almond Shortbread Thumbprint Cookies with raspberry jam are the perfect combination of buttery, nutty, and fruity flavors. They’re so easy to make, and their beautiful appearance makes them perfect for any occasion. Enjoy them with a cup of tea, coffee, or as a sweet treat for a special event! 🍪🍓