Thumbprint Cookies (Raspberry Almond Shortbread)

Flour: Use standard all-purpose flour. Sift it if you notice lumps to ensure a smooth dough. The extra 2 tablespoons ensure the right consistency to hold the thumbprint shape.

Salt: Just 1/4 tsp balances the sweetness and enhances the flavors.
Butter: Use unsalted, cold butter cut into tablespoon-sized pieces. If you only have salted butter, reduce or omit the added salt.

Sugar: Granulated sugar adds sweetness and helps create a slight crispness to the edges.
Almond Extract: Adds a unique nutty aroma that pairs beautifully with raspberry. Substitute with vanilla extract for a milder flavor.
Raspberry Jam: Choose seedless jam for a smoother texture. If using jam with seeds, strain it for a refined finish. Stir well to make it spreadable.

Powdered Sugar: Sift to avoid lumps in the glaze.
Almond Extract: Complements the almond flavor in the cookie. Vanilla works as a substitute if desired.
Water: Add slowly to achieve the perfect drizzle consistency. Start with 2 teaspoons and increase as needed.

Mixing Bowls: At least two—one for dry ingredients and one for wet.
Electric Mixer: A stand mixer with a paddle attachment or a hand mixer makes combining the cold butter easier.
Baking Sheets: Use heavy-duty sheets to prevent uneven baking.

Parchment Paper or Silicone Baking Mats: Ensures cookies won’t stick.
Spoon/Thumb/Finger: For making indentations. If using your thumb, dip it in flour to prevent sticking.
Wire Rack: Essential for cooling cookies evenly.

Prepare the Dry Ingredients: In a medium bowl, whisk together the flour and salt. Set aside.
- Tip: This ensures the salt is evenly distributed throughout the dough.

Cream Butter and Sugar: In a large mixing bowl, beat cold butter and granulated sugar on medium speed for 2-3 minutes until the mixture is smooth but not overly fluffy.
- Why Cold Butter? It keeps the dough firm and prevents cookies from spreading excessively.
Add Almond Extract: Beat in the almond extract (or vanilla) until incorporated.

Incorporate Dry Ingredients: Gradually add the flour mixture to the butter mixture on low speed. Mix just until the dough comes together.
- Troubleshooting: If the dough is too dry or crumbly, add 1-2 teaspoons of cold water until it holds together.

Portion the Dough: Use a tablespoon or cookie scoop to portion the dough into equal-sized balls (about 1 inch in diameter). Roll the dough between your hands to create smooth balls.
- Tip: Consistent sizing ensures even baking.
Create Indentations: Use your thumb, the back of a small spoon, or the handle of a wooden spoon to make an indentation in the center of each dough ball.
- Fix Cracks: If cracks form at the edges, gently reroll the ball and press again.

Add Jam: Stir the raspberry jam to loosen it. Fill each indentation with about 1/2 teaspoon of jam. Be careful not to overfill to avoid spillovers during baking.

Bake: Place the cookies in a preheated 350°F (175°C) oven. Bake for 12-14 minutes, or until the edges are lightly golden.
- Watch Closely: Check at the 12-minute mark to prevent overbaking.

Cool: Remove cookies from the oven and let them sit on the baking sheet for 5 minutes before transferring them to a wire rack. Allow them to cool completely before glazing.

Combine Ingredients: In a small bowl, whisk together powdered sugar, almond extract, and water. Start with 2 teaspoons of water and add more until you achieve a smooth, drizzle-able consistency.
- Tip: If the glaze is too thin, add more powdered sugar. If too thick, add water drop by drop.

Drizzle Glaze: Use a spoon or a piping bag to drizzle the glaze over the cooled cookies. Let the glaze set for about 10-15 minutes.

Chill the Dough (Optional): If your dough feels too soft, refrigerate it for 15-20 minutes before shaping the cookies. This helps maintain their shape during baking.
Jam Variety: Try other seedless jams like apricot, strawberry, or blackberry for flavor variations.

Almond Allergy? Replace almond extract with vanilla extract, and consider adding finely grated lemon or orange zest to the glaze for a citrusy twist.

Room Temperature: Store in an airtight container for up to 5 days.
Freezer: Freeze unglazed cookies in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe container with parchment between layers. Freeze for up to 3 months. Thaw and glaze before serving.

These cookies are a delicious blend of buttery, fruity, and nutty flavors that are sure to impress! 😍