Not many cookies are a true classic for any occasion, but thumbprint cookies have made their mark.
They can be adjusted easily for any occasion and to suit anyone, making them a go-to for many. These Raspberry Almond Shortbread Cookies are certain to be a people pleaser at any social gathering. Make a batch to share or keep them all for yourself, these cookies can be frozen for that last-minute event, just pull them out to thaw in the morning and plate them up in the afternoon. Keep some ready for those surprise visitors or make them for the cookie exchange or bake sale, as this recipe yields enough to make everyone happy.
First, let’s gather all the ingredients and supplies we need, this keeps it easy, clean, and saves time.
Ingredients Needed Include:
Softened Butter
Granulated Sugar
Almond Extract
All-Purpose Flour
Seedless Raspberry Jam
Powdered Sugar
Water
Almond Extract
You will also need:
Measuring Cups
Measuring Spoons
Medium-sized Mixing Bowl
Mixer (handheld or stand)
Cookie or Baking Sheet
I hope your family will enjoy these beautiful shortbread cookies with raspberry almonds as much as my family did!
How to make RASPBERRY ALMOND SHORTBREAD COOKIES
- In this particular recipe, we don’t need to preheat the oven just yet, so jump right into the making!
- In your mixing bowl add the butter and start the mixer, about 30 seconds to get the butter ready, then add in 2/3cup of granulated sugar and ½ tsp of almond extract.
- While the mixer is still on begin adding 2 cups of flour, adding slowly until it’s not mixing in well any longer, then move over to mixing by hand or with a wooden spoon. Once all the flour has been added cover and leaves to chill in the fridge for one hour.
- Now is the time to get the oven preheated, 350F for these cookies. While it’s warming make 1 inch balls of dough and place them on the cookie sheet about 2 inches apart.
- Add a thumbprint to the center of each then add ½ tsp of jam into each thumbprint. Once each cookie has jam take a bit of sugar and sprinkle lightly over the cookies.
- Bake until cookie edges are slightly browned, approximately 10 minutes, depending on your oven. Leave these on that cookie sheet for a minute or two to start cooling, then move them to a cooling rack.
- Once cooled icing can be added. Mix 1 cup of powdered sugar with 1 tsp of water and 1 ½ tsp almond extract.
- Continue to add 2-3 more tsp of water until a thin icing mixture is created. Use a spoon or spatula to drizzle this icing over each cookie for added flavor and decoration.
- These will look beautiful plated on a seasonal plate, or wrapped in cellophane bags for gift-giving, or just presented as a snack with your morning coffee. Stock up with this recipe that makes 3 dozen cookies in each batch, and rest knowing you are ready for company, school, gifts, or to treat yourself after a long day with tea and cookies.
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Ingredients
- 1 cup butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup seedless red raspberry jam
sugar for sprinkling
- 1 cup powdered sugar
- 3 to 4 teaspoons water
- 1 1/2 teaspoons almond extract
Instructions
- In this particular recipe we don’t need to preheat the oven just yet, so jump right into the making!
- In your mixing bowl add the butter and start the mixer, about 30 seconds to get the butter ready, then add in 2/3cup of granulated sugar and ½ tsp of almond extract.
- While the mixer is still on begin adding 2 cups of flour, adding slowly until it’s not mixing in well any longer, then move over to mixing by hand or with a wooden spoon. Once all the flour has been added cover and leave to chill in the fridge for one hour.
- Now is the time to get the oven preheated, 350F for these cookies.
While it’s warming make 1 inch balls of dough and place them on the cookie sheet about 2 inches apart. - Add a thumbprint to the center of each then add ½ tsp of jam into each thumbprint. Once each cookie has jam take a bit of sugar and sprinkle lightly over the cookies.
- Bake until cookie edges are slightly browned, approximately 10 minutes, depending on your oven. Leave these on that cookie sheet for a minute or two to start cooling, then move them too a cooling rack.
- Once cooled icing can be added. Mix 1 cup of powdered sugar with 1 tsp of water and 1 ½ tsp almond extract.
- Continue to add 2-3 more tsp of water until a thin icing mixture is created. Use a spoon or spatula to drizzle this icing over each cookie for added flavour and decoration.
- These will look beautiful plated on a seasonal plate, or wrapped in cellophane bags for gift giving, or just presented as a snack with your morning coffee. Stock up with this recipe that makes 3 dozen cookies in each batch, and rest knowing you are ready for company, school, gifts, or to treat yourself after a long day with tea and cookies.
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