DIY Christmas Cookie: Raspberry-Almond Shortbread Thumbprint

I discovered this recipe flipping through a cookie themed magazine at Wegmans, my local grocery shop. I was headed to a cookie exchange party the next day and wanted a simple, new recipe. The first batch turned out really great, but when I tried to make another batch, the cookie turned out flat, like concave flat. I took some tips from All Recipes users, which I’ve added in the instructions below!

Raspberry and Almond Shortbread Thumbprints

Here’s what you’ll need:

For the dough:

  • 1 cup butter (2 sticks), softened
  • 2/3 cup sugar
  • 2 cups flour
  • 1/2 tsp almond extract
  • raspberry jam

Here’s what you’ll do:

First, preheat over to 325°. Mix the softened butter with the sugar until smooth. Mix in almond extract. Mix in flour. Chill for at least an hour!

Then, roll the dough into 1 inch balls and place on an ungreased cookie sheet. Gently press your thumb into each cookie (or the back of a tsp measurer), and fill it with the raspberry jam.  I realized the jelly doesn’t really melt, so make sure you place it nicely in the indent of the cookie (see below, taken with my iPhone). Hint: Put the baking sheet with cookies in the fridge for about 15 minutes before baking to eliminate making super flat cookies.

Raspberry and Almond Shortbread Thumbprints

Bake about 10 minutes or until edges are brown. Cool on the cookie sheet for about 1 minute, then transfer to wire rack.

Makes about 2 dozen cookies.

Here’s some more great inspiration for Christmas cookies on the Better Homes & Garden site.



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