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Raspberry and Almond Shortbread Thumbprints Recipe

Delicious shortbread cookies with a raspberry and almond twist.
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Preparation Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 1 cup unsalted butter softened
  • ⅔ cup sugar
  • ½ teaspoon almond extract
  • 2 cups all-purpose flour
  • ½ cup raspberry jam
  • ½ cup sliced almonds toasted

Instructions 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together the butter and sugar until light and fluffy. Mix in the almond extract.
  3. Gradually add the flour, mixing until just combined.
  4. Roll dough into 1-inch balls and place on the prepared baking sheet. Make an indentation in the center of each ball with your thumb.
  5. Fill each indentation with a small amount of raspberry jam.
  6. Bake for 12-15 minutes, or until edges are lightly golden. Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  7. Sprinkle with toasted almonds before serving.

Nutritional Value

Calories: 150kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 5mg | Potassium: 30mg | Fiber: 1g | Sugar: 8g | Vitamin A: 200IU | Calcium: 10mg | Iron: 0.5mg

Keywords

Almond, Cookies, Raspberry, Shortbread
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