Dreamy Raspberry Almond Shortbread Thumbprint Cookies

🌟 Dreamy Raspberry Almond Shortbread Thumbprint Cookies

Soft, buttery, and delicately flavored with almond—these classic thumbprint cookies are filled with sweet-tart raspberry jam for the perfect bite!

⭐ Ingredients

For the Shortbread Dough

1 cup (2 sticks) unsalted butter, softened
Softened butter ensures a smooth, melt-in-your-mouth texture.

1/2 cup granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon almond extract

2 cups all-purpose flour

1/4 cup finely ground almonds
Adds depth, nuttiness, and a tender crumb.

1/4 teaspoon salt

For the Filling

1/2 cup raspberry jam
Use seedless raspberry jam for a smooth finish, or keep seeds for a rustic texture.

⭐ Instructions (More Detailed)

1️⃣ Prepare the Dough

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the softened butter and sugar together using a hand mixer or stand mixer.
Mix for 2–3 minutes until it becomes pale, creamy, and fluffy.
Add the vanilla and almond extracts, then mix again just until combined.
In a separate bowl, whisk together the flour, finely ground almonds, and salt.
Gradually add the dry mixture to the butter mixture.
Mix on low speed or use a spatula until the dough comes together.
Tip: If the dough feels crumbly, keep mixing gently—it will come together.

2️⃣ Shape the Cookies

Scoop about 1 tablespoon of dough and roll it into a smooth 1-inch ball.
Place balls 2 inches apart on the prepared baking sheets.
Using your thumb or the back of a 1/2-teaspoon measuring spoon, gently press into the center to create a well.
If the dough cracks around the edges, simply smooth it with your fingers.

3️⃣ Fill & Bake

Add 1/2 teaspoon of raspberry jam into each indentation.
Don’t overfill—jam will spread as the cookies bake.
Bake for 15–18 minutes, or until the bottoms and edges look lightly golden.
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

⭐ Extra Tips (Website Style)

For perfect shapes: Chill the shaped dough for 10 minutes before baking.

For firmer jam: Warm the jam slightly, then stir in 1/2 teaspoon cornstarch before adding it to the cookies.

Flavor variation: Use apricot, strawberry, blackberry, or lemon curd.

Make ahead: Dough can be refrigerated for 48 hours or frozen for up to 2 months.