Imagine the most buttery, melt-in-your-mouth almond shortbread, shaped into a delicate cup and cradling a jewel-like center of sweet-tart raspberry jam. That’s the magic of these Raspberry Almond Shortbread Thumbprints. They strike the perfect balance between sophisticated enough for a cookie platter and simple enough for a beginner baker.
The dough comes together in minutes, requires no chilling, and bakes into cookies that are tender yet sturdy. A double hit of almond flavor—from both extract in the dough and a simple glaze on top—complements the bright raspberry filling beautifully. Drizzled with glaze and perhaps a few sliced almonds, these cookies look like they came from a European bakery, yet they’re deceptively easy to create.
They’re the perfect edible gift or the star of your holiday dessert table.
The Art of the Perfect Shortbread Texture & Shape
The exceptional quality of these cookies lies in mastering the shortbread technique. True shortbread gets its signature tender, crumbly texture from a high fat-to-flour ratio and minimal liquid. This recipe uses cornstarch alongside flour, which further tenderizes the dough, ensuring it literally melts on your tongue.
The inclusion of ground almonds (almond flour) adds a subtle nutty flavor and a delicate, sandy texture that holds its shape beautifully when baked. Unlike many thumbprint recipes, this dough is sturdy enough to be rolled into balls and indented without being sticky or requiring a pre-bake chill.
The secret to the perfect “cup” is using the back of a ½ teaspoon measuring spoon to create a wide, deep well that won’t bake closed. This creates the ideal vessel to hold a generous amount of jam without it bubbling over. The result is a cookie that is as structurally sound as it is delicious.
Ingredients
For the Shortbread Cookies:
- 1 cup (226g) unsalted butter, softened to room temperature
- ⅔ cup (80g) powdered sugar
- ½ teaspoon pure almond extract
- ¼ teaspoon salt
- 2 cups (250g) all-purpose flour
- ⅓ cup (40g) cornstarch
- ¼ cup (25g) finely ground almond flour (or very finely chopped almonds)
For the Filling & Topping:
- ½ cup high-quality raspberry jam (seedless or seeded)
- 1 tablespoon sliced almonds for garnish (optional)
For the Almond Glaze:
- ¾ cup (90g) powdered sugar, sifted
- 1-2 tablespoons milk or cream
- ¼ teaspoon pure almond extract
Instructions
1. Make the Dough: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. In a large bowl, use an electric mixer to cream the softened butter and ⅔ cup powdered sugar until smooth and creamy. Beat in the almond extract and salt.
2. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and almond flour.
3. Form the Dough: Gradually add the dry ingredients to the butter mixture, mixing on low speed just until the dough comes together and no dry flour remains. The dough will be soft but not sticky.
4. Shape the Cookies: Roll dough into 1-inch balls (about 1 tablespoon each). Place balls 2 inches apart on the prepared baking sheets.
5. Create the Thumbprint: Using the rounded back of a ½ teaspoon measuring spoon (or your thumb), press firmly into the center of each dough ball to create a deep, wide indentation. The edges may crack slightly—this is normal and adds charm.
6. Fill & Bake: Fill each indentation with about ½ teaspoon of raspberry jam, being careful not to overfill. Bake for 14-17 minutes, or until the bottoms are lightly golden and the cookies are set. The tops will remain pale.
7. Cool & Glaze: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. For the glaze, whisk together powdered sugar, 1 tablespoon milk, and almond extract. Add more milk, a few drops at a time, until it reaches a thick but drizzle-able consistency. Drizzle over cooled cookies. Sprinkle with sliced almonds immediately after glazing, if using.
8. Serve & Store: Allow glaze to set for about 30 minutes. Store cookies in a single layer in an airtight container at room temperature for up to 5 days.
Pro-Tips for Impeccable Thumbprint Cookies
- Butter Temperature is Crucial: Use butter that is softened but still cool to the touch. If it’s too warm, the dough will be greasy and the cookies may spread.
- Prevent Jam Spillover: Do not overfill the thumbprints. The jam will bubble and expand slightly during baking. Using a thicker, high-quality jam or even a raspberry preserves works best.
- Avoid Sticky Dough: If the dough feels too soft to roll after mixing, let it sit at room temperature for 10-15 minutes to firm up slightly.
- Uniform Sizing: Use a small cookie scoop (1 tablespoon size) to ensure all your cookies are the same size and bake evenly.
- Flavor Variations: Substitute the raspberry jam with apricot, blackberry, or even a chocolate hazelnut spread. Add a pinch of citrus zest to the dough for a lemon-almond version.
These Raspberry Almond Shortbread Thumbprints are a timeless classic that delivers elegance and incredible flavor in every bite.