🍓🌰 Raspberry Almond Shortbread Thumbprint Cookies 🍪✨

Buttery shortbread cookies filled with sweet raspberry jam and topped with crunchy almonds—simple, elegant, and irresistible!

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1 cup unsalted butter, softened
• 1 tsp almond extract
• 1/4 tsp salt
• 1/4 cup raspberry jam
• Sliced almonds (for garnish)

Instructions

1. Preheat: Set oven to 350°F (175°C). Line baking sheet with parchment paper.
2. Mix Dough: Beat butter, powdered sugar, and almond extract until smooth. Gradually add flour and salt until dough forms.
3. Shape: Roll dough into 1-inch balls. Place on baking sheet.
4. Indent: Press thumb into center of each ball to create a well.
5. Fill: Spoon raspberry jam into each indentation. Press sliced almonds around edges.
6. Bake: Bake 12–15 minutes until edges are lightly golden. Cool on wire rack.

Details

• Prep Time: 15 minutes
• Bake Time: 12–15 minutes
• Total Time: ~30 minutes
• Yield: ~24 cookies
• Kcal: ~120 kcal per cookie

✨ A delightful blend of buttery shortbread, fruity jam, and nutty crunch—perfect for holidays or tea time!