Raspberry Shortbread Thumbprint Cookies

Step 1

How to Prepare the Cookie Dough

Step 2

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter, granulated sugar and almond extract until they are just combined.

Step 3

Add the flour, a little at a time until all is added.

Step 4

You’ll know the dough is ready when you can make a small disc in your hands with the dough and it doesn’t fall apart.

Step 5

Using a small cookie scoop, measure out cookie dough balls. Using your hands, shape the scooped dough into round balls and place on a baking tray that's been lined with parchment paper. If you don't have a small cookie scoop, you can use a tablespoon.

Step 6

Make a small indentation using your thumb in each cookie. I like to use the back of a melon scoop, but your thumb works great too.

Step 7

How to Fill the Thumbprint Cookies

Step 8

Fill each cookie thumbprint with about 1/4 to 1/2 tsp. raspberry jam. Do not overfill the cookies or they will run over during baking.

Step 9

Chill the cookies for about 30 minutes before baking.

Step 10

How to Bake the Cookies

Step 11

Preheat the oven to 350 degrees while they cookies chill.

Step 12

Bake for 15 to 18 minutes or until the edges are light brown.

Step 13

Allow the cookies to cool on the baking trays for about a minute before removing to a cooling rack to cool completely.

Step 14

How to Prepare the Glaze

Step 15

Add the powdered sugar to a small bowl. Add the 1 teaspoon of almond extract followed by 2 teaspoons water to the powdered sugar and stir to combine.

Step 16

If you notice that the glaze is crumbly and not coming together, add another teaspoon and stir. You may need to add the full 4 teaspoons to get the correct consistency of the glaze so you can drizzle on top of the cookies.

Step 17

Using a small spoon, drizzle the prepared glaze over the cookies in a crisscross pattern.