Raspberry Thumbprint Cookies

Perfect harmony of buttery shortbread and sweet raspberry jam with our Raspberry Bliss Thumbprint Cookies. This vegetarian treat, crafted in the heart of American cuisine, is a delightful addition to any gathering. With potential allergens including dairy, nuts, and gluten, these cookies are visually stunning and bursting with flavor.

The sweet and tangy raspberry filling pairs beautifully with the rich almond glaze, making them versatile for dessert tables or afternoon tea. Packed with energy-boosting ingredients, these cookies are a guilt-free pleasure.

Easily accessible through EasyChef Pro, you can add this recipe to your digital cookbook and enjoy the convenience of a shopping list feature, ensuring the lowest cost per serving.

Get ready to bake and impress with Raspberry Bliss Thumbprint Cookies today!

Recipe Collection: Dessert

Serving Size: 36

Cooking Time: 45 minutes

Overview

These delightful Raspberry Thumbprint Cookies are a perfect blend of buttery shortbread and sweet raspberry jam, finished with a light almond glaze. They are not only visually appealing but also a delicious treat for any occasion.

Diet Type

Vegetarian

Allergies

Dairy, Nuts, Gluten

Cuisine

American

Ingredients

• 1 Cup butter, softened
• 0.67 Cup white sugar
• 1.25 Teaspoons (tsp) almond extract, divided
• 2 Cups all-purpose flour
• 0.5 Cup seedless raspberry jam
• 0.5 Cup confectioners' sugar
• 1 Teaspoon (tsp) milk

Steps

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, beat the butter and white sugar together until creamy. Mix in 0.5 teaspoon of almond extract. Gradually add the flour and mix until the dough comes together.
3. Form the dough into 1.5-inch balls and place them on ungreased cookie sheets about 2 inches apart. Use your thumb to press down and make a dent in the center of each ball, then fill with raspberry jam.
4. Bake in the preheated oven until the edges are lightly browned, about 14 to 18 minutes. Allow the cookies to cool on the cookie sheet for a few minutes.
5. In a medium bowl, mix the confectioners' sugar, milk, and the remaining 0.75 teaspoon of almond extract until smooth. Drizzle lightly over the warm cookies.
6. Enjoy your delicious Raspberry Thumbprint Cookies!