These adorable little buttery shortbread cookies are filled with raspberry jam and drizzled with an almond glaze.
For the Cookies:
- 350g unsalted butter, at room temperature
- 125g caster sugar
- 1/4 teaspoon almond extract
- 250g plain flour
- raspberry jam
For the Glaze:
- 120ml icing sugar
- 1-2tbsp whole milk
Beat the butter, sugar and almond extract in the bowl of an electric mixer fitted with the paddle attachment until light and creamy, making sure you scrape the bowl with a spatular every so often. Add the flour to the bowl and slowly turn the mixer to low until all the flour is incorporated and a dough forms. Cover the bowl with cling film and refrigerate for 2 hours.
Line two cookie sheets with baking parchment.
Shape the dough into 1″ balls and place onto the prepared baking sheets leaving a little room between each cookie for spreading. Make an indentation in the centre of each cookie with your thumb (or if you have long nails, like me you can use your knuckle) The edges may crack slightly, that’s ok but you can always re-roll your cookies and try again if you’re a neat freak (also me). Cover the cookie sheets loosely with cling film and pop back into the fridge for 1 hour.
- Preheat your oven to 175C
Fill each indentation with 1/4tsp of raspberry jam and bake for 14-16 minutes or until the edges are lightly browned. Let the cookies cool on the cookie sheets for a few minutes before transferring them to a cooling rack to cool completely.
To make the glaze simply combine the icing sugar and the milk in a bowl and whisk until you reach a smooth, drizzly consistency. You may not need all of the milk.
- Using a spoon or a piping bag drizzle each cookie with the glaze and allow to set. Or don’t, there’s no law against eating a freshly drizzled cookie.
Use any flavour jam you like with these cookies.
Cold dough is key here, make sure your cookie dough is chilled thoroughly.
These cookies with keep for up to 5 days stored in an airtight tin.
Keywords: Thumbprint Cookies, Almond, Raspberry