I can't wait for you to try this recipe!
Tender shortbread cookies flavored with almond and filled with raspberry jam are finished of with a sweet almond glaze. Shortbread Thumbprint Cookies are delicious treats that are perfect for holiday baking. These are hands down one of my favorite Christmas cookies to make and make a perfect gift for friends and family.
Prep Time: 5 Min
Cook Time: 3 Min
– 1 cup unsalted butter, cold and diced – ¾ cup granulated sugar – ½ teaspoon almond extract – 2 ½ cups all-purpose flour – ¼ teaspoon salt – ½ cup seedless raspberry jam – Glaze: – ½ cup confectioners sugar – 1 teaspoon milk – ½ teaspoon almond extract
Chill the shaped cookies for 2-4 hours in the refrigerator, or freeze for 1 hour. It is important to chill the cookies before baking or they may spread out and lose their shape. Heat the oven to 350° F. Bake the cookies (one tray at a time) for 18-20 minutes or until lightly golden around the edges and just set. Cool on the cookie sheet for 5 minutes, then transfer to a cooling rack to cool completely.