Thumbprint Cookies Raspberry Almond Shortbread

INTRODUCTION

Thumbprint cookies are a classic treat loved by many. They are simple to make and are perfect for any occasion. Today, we will focus on a delightful version: Thumbprint Cookies with Raspberry Almond Shortbread. These cookies have a melt-in-your-mouth texture and a sweet, tangy raspberry filling that brightens each bite. The nutty flavor of almond adds a wonderful depth to these cookies, making them extra special. If you are looking for a cookie recipe that is not only easy but also delicious, you are in the right place!

WHY YOU WILL LOVE THIS RECIPE

You will love this recipe for many reasons. First, the combination of raspberry and almond is simply delightful. The sweet jam and rich almond flavor work together to create a tasty treat. Second, these cookies are very easy to make. With just a few ingredients and straightforward steps, you can create something truly special. Third, thumbprint cookies are highly versatile. You can use different jams or toppings to suit your taste. Lastly, they look beautiful and are perfect for sharing. Whether you need snacks for a party, gifts for friends, or a sweet treat for yourself, Thumbprint Cookies Raspberry Almond Shortbread will not disappoint!

HOW TO MAKE Thumbprint Cookies Raspberry Almond Shortbread

Making these cookies is a fun and rewarding experience. You’ll be amazed at how simple it is to bake a batch of Thumbprint Cookies Raspberry Almond Shortbread. Follow these easy steps, and you will have delicious cookies in no time!

EQUIPMENT NEEDED

To make these cookies, you will need a few basic items:

• Mixing bowls
• Whisk
• Electric stand mixer with a paddle attachment
• Baking sheets
• Parchment paper (optional)
• Wire rack for cooling
• Measuring cups and spoons

Ingredients You’ll Need

• 2 cups + 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 cup unsalted butter, cold and diced into 1 tablespoon pieces
• 2/3 cup granulated sugar
• 1/2 teaspoon almond extract
• 1/2 cup seedless raspberry jam
• Glaze (optional)
  • 1 cup powdered sugar
  • 1 teaspoon almond extract
  • 2 to 4 teaspoons water

STEP-BY-STEP INSTRUCTIONS

1. Preheat Your Oven: First, preheat your oven to 350 degrees F (180 degrees C). This way, the oven is hot and ready when your cookies are shaped and filled.

2. Prepare the Dry Ingredients: In a mixing bowl, whisk together the flour and salt. This step mixes the ingredients and ensures there are no lumps. Set this bowl aside for now.

3. Mix the Butter and Sugar: In the bowl of your stand mixer, add the diced cold butter and granulated sugar. Blend these together until they are combined, using a low speed to avoid making a mess.

4. Add Almond Extract: Once the butter and sugar are mixed, add in the almond extract. This will give your cookies their lovely flavor. Mix until well combined.

5. Combine Dry and Wet Ingredients: Gradually add in the flour mixture to the butter and sugar. Mix until the dough comes together. You should have a soft, slightly sticky dough.

6. Shape the Dough: Take small pieces of dough and roll them into 1-inch balls. Place them on ungreased baking sheets, about 2 inches apart to allow space for spreading.

7. Make Indentations: Use your thumb or the back of a small spoon to create a small indentation in each cookie. This is where the raspberry jam will go.

8. Fill with Jam: Spoon a small amount of seedless raspberry jam into each indentation. Be careful not to overfill, as the jam may spill out while baking.

9. Chill the Cookies: Place the baking sheets in the refrigerator for 20 minutes or in the freezer for about 10 minutes. This helps the cookies hold their shape while they bake.

10. Bake the Cookies: Now, it’s time to bake! Place the cookies in the preheated oven and bake for 14 to 18 minutes, or until the edges are lightly golden.

11. Cool Down: Once baked, let the cookies cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.

12. Make the Glaze (Optional): If you want to add a glaze, whisk together powdered sugar, almond extract, and enough water to reach your desired consistency. Drizzle this over the cooled cookies.

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HOW TO SERVE Thumbprint Cookies Raspberry Almond Shortbread

Thumbprint Cookies Raspberry Almond Shortbread make a fantastic treat on their own, but you can also serve them with a cup of tea or coffee. They are perfect for afternoon snacks, holiday gatherings, or special occasions. You can also arrange them on a decorative plate to impress your guests. If you want to get creative, you can even package them nicely as gifts for friends or family.

STORAGE & FREEZING : Thumbprint Cookies Raspberry Almond Shortbread

Storing your Thumbprint Cookies Raspberry Almond Shortbread is quite simple. Keep the cookies in an airtight container at room temperature for up to a week. If you live in a warm place, it’s best to store them in the fridge to keep them fresh longer.

If you want to freeze them, place the cookies in a single layer on a baking sheet. Once they are frozen solid, transfer them to a freezer-safe bag or container. They will last in the freezer for up to three months. When you are ready to eat, allow them to thaw at room temperature.

SERVING SUGGESTIONS

You can serve these cookies in various ways. Pair them with milk for a comforting snack or enjoy them alongside a cup of tea or coffee. For dessert, you can serve them with vanilla ice cream. They also make a lovely centerpiece when placed on a dessert table at parties. Feel free to experiment with your favorite drinks and sides!

VARIATIONS

While this recipe is delightful as it is, you can try some variations to suit your taste. Here are a few ideas:

1. Different Jams: Instead of raspberry jam, try other flavors like strawberry, apricot, or blackberry. Each flavor will give a new twist to your cookies.

2. Nutty Add-ins: Mix in chopped nuts such as almonds, walnuts, or pecans into the dough for extra crunch and flavor.

3. Chocolate: Drizzle melted chocolate over the cookies for a rich, chocolaty treat.

4. Spices: Add a pinch of cinnamon or nutmeg to the dough for a warm, spiced flavor.

FAQs

1. Can I use another type of flour?
   Yes, you can substitute all-purpose flour with gluten-free flour, but the texture might differ a bit.

2. Do I have to chill the dough?
   Chilling the dough helps maintain the shape of the cookies, but if you are short on time, you can skip this step.

3. Can I use fresh raspberries instead of jam?
   Fresh raspberries may not hold their shape during baking. It’s better to use jam for the best results.

4. How do I know when the cookies are done baking?
   The cookies are done when the edges are lightly golden brown. They may still look soft in the center but will firm up as they cool.

MAKE-AHEAD TIPS FOR Thumbprint Cookies Raspberry Almond Shortbread

If you want to prepare ahead of time, you can make the dough and store it in the refrigerator for up to 3 days before baking. You can also freeze the shaped dough balls and bake them fresh later. Just remember to add a few extra minutes to the baking time if they go straight from the freezer to the oven. With these tips, you can enjoy delicious Thumbprint Cookies Raspberry Almond Shortbread any time you like!

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