How long do these cookies last?

These Raspberry Almond Shortbread Thumbprint Cookies can last up to a week when stored in an airtight container at room temperature. If you want to extend their freshness, you can freeze them for up to three months.

Can I use different jams for these cookies?

Yes, you can absolutely use different types of jams such as strawberry, blueberry, or apricot to give a new twist to your cookies. Experimenting with flavors allows for a delightful variety with each batch!

How can I ensure my cookies are soft?

To keep your Raspberry Almond Shortbread Cookies soft, avoid overbaking them. Take them out of the oven when the edges are light golden, and allow them to cool on a wire rack.

Is almond extract necessary for this recipe?

While almond extract adds a signature flavor to these cookies, you can substitute vanilla extract if you prefer. This will still provide a nice flavor profile, although the unique almond touch will be missing.

Do I need to refrigerate the dough?

Refrigerating the dough is not necessary for this recipe. You can bake the cookies right after preparing the dough. However, if the dough is too soft to handle, you can refrigerate it for 30 minutes to an hour.

Raspberry Almond Shortbread Cookies That Melt In Your Mouth

Ingredients

Units Scale

1 cup Unsalted Butter (softened)
1/2 cup Granulated Sugar
1/4 cup Powdered Sugar
2 teaspoons Almond Extract
2 cups All-Purpose Flour
1/2 teaspoon Salt
1/2 cup Raspberry Jam
Sliced Almonds (optional garnish) As desired

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Instructions

Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
Cream together the softened butter, granulated sugar, and powdered sugar in a large mixing bowl until light and fluffy, about 3-4 minutes. Add the almond extract and mix until well combined.
Sift together the all-purpose flour and salt in a separate bowl. Gradually add the dry ingredients to the butter mixture, mixing gently until just combined.
Form small balls of dough (about 1 inch in diameter) and place them on the prepared baking sheet, spacing them about 2 inches apart.
Create an indentation in the center of each dough ball using your thumb or the back of a small spoon. Spoon a small amount of raspberry jam into each indentation.
Bake the cookies in the preheated oven for 12-15 minutes or until the edges are lightly golden. Transfer to a wire rack to cool completely.

Notes

Feel free to substitute raspberry jam for other flavors like strawberry or blueberry for a different twist.

Author: Emily Carter
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 10g
Sodium: 80mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0g
Protein: 1g
Cholesterol: 30mg