Today’s recipe is one of our family’s favorite holiday cookies. In fact over Thanksgiving Tessa specifically requested we make these almond raspberry shortbread cookies.
I have shared them before but when I went back to get the recipe the one poor photo that had been on the post had disappeared so I figured that meant it was do for a redo!
This time of year I become addicted to holiday baking magazines- especially the cookie ones. I am always looking for new holiday cookie recipes. Well, as soon as I saw this recipe I knew I had to try it -they looked wonderful and I was right. To quote Tessa “they are totally amazing!” Now, of course, mine didn’t look exactly like the picture in the magazine but they tasted wonderful and that is what really counts.
The recipe called for and I made them with raspberry jam but I bet they would be yummy with any flavor you might have in your refrigerator.
The dough is a shortbread dough so it is a bit crumbly (no there are NO EGGS in it) so as you mix it up you may think it is too dry but keep mixing it together and it will look like this.
Then use your hands to bring the dough into a ball and then refrigerate for about one hour.
For the dough into one inch balls and place on a parchment lined cookie sheet. Make an indentation into the cookie with your thumb (the cookie may crack a bit but that is o.k.) Then fill each indentation with about 1/4 tsp of jam. Don’t overfill!
They bake for about 14 minutes and then allow to cool. While they are cooling mix up your glaze and then drizzle over the cookie once they are cool. I love, love the almond flavor in the cookie and the glaze.
The recipe for Raspberry Almond Shortbread Thumbprints is from the Land O’ Lakes Holiday Cookie magazine and it says it is one of their most requested recipes – I know why! So here’s another recipe for your holiday cookie collection and your holiday cookie plate. Enjoy!
- 1 C butter, softened
- ⅔ C sugar
- ½ tsp almond extract
- 2 C flour
- ½ C raspberry jam
- 1 C powdered sugar
- 1½ tsp almond extract
- 2-3 tsp. milk or whipping cream
- Combine butter, sugar and ½ tsp almond extract in bowl. Mix at medium speed, scraping bowl often, until creamy.
- Reduce speed and add in flour. Beat until well mixed.
- Keep beating until the dough starts to come together. It will look somewhat dry and crumbly.
- Form the dough into a ball and cover, refrigerate until firm (at least one hour)
- Heat oven to 350 degrees
- Shape dough into one inch balls.
- Place 2 inches a part on a ungreased cookie sheet.
- Make an indentation with your thumb in the center of each ball.
- Fill the indentation with ¼ tsp of jam. Do not overfill
- Bake for 14 minutes or until edges are lightly browned
- Let stand 1 minute, remove from cookie sheet and cool completely.
- Combine powdered sugar, 1½ tsp almond extract and enough milk for desired glazing consistency.
- Drizzled over cool cookies
For another jam filled cookie recipe check out these Almond Crunch Cookies
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