Description
These Raspberry Almond Shortbread Thumbprint Cookies are the perfect treat for any occasion, combining the richness of shortbread with the freshness of raspberries and the crunch of almonds.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup raspberries
- 1/4 cup granulated sugar (for jam)
- 1 tbsp lemon juice
- 1/4 cup sliced almonds, toasted
- 1 tbsp granulated sugar (for topping)
- Powdered sugar (optional)
- Fresh raspberries (optional)
Instructions
- In a bowl, combine the all-purpose flour, granulated sugar, softened butter, egg, vanilla extract, and salt. Mix until a dough forms.
- Roll the dough into balls and place them on a greased baking sheet. Use your thumb to make an indentation in the center of each cookie.
- In a saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat until the mixture thickens.
- Spoon the raspberry jam into the thumbprint of each cookie.
- Sprinkle the toasted sliced almonds and granulated sugar over the top of each cookie.
- Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until golden and set.
- Garnish the cookies with powdered sugar and fresh raspberries, if desired. Serve immediately and enjoy!
Notes
Make sure the cookies are well-cooled before serving to achieve the best texture and presentation. You can substitute raspberry jam with other jams like strawberry or blueberry. For a healthier version, use whole wheat flour or natural sweeteners.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg