Almond Shortbread Thumbprint Cookies with Raspberry Jam

Shortbread thumbprint cookies 3

These shortbread cookies are buttery and sweet balanced by the tartness of raspberry jam. Thumbprints were actually not my original plan. It was supposed to be these stamped Almond Shortbread Cookies but a series of unfortunate events happened: the cookie dough was way too soft, the stamped letters on the cookies couldn’t be made out after baking and I was running out of time. I sat there staring at my dough for a while in frustration and thinking hard how I could make something nice out of it. That’s when I thought of thumbprint cookies and can I say, I’m definitely making these again! These are easy peasy, doesn’t take much time and the buttery, sweet and tart flavours come together nicely. The cookies were gone in two days.

(Adapted from the Stamped Almond Shortbread Cookies by Bake at 350.)

Ingredients:

  • 1 cup unsalted butter (227g)
  • 1 teaspoon kosher salt (I used normal salt)
  • 3/4 cup sugar
  • 1 teaspoon pure almond extract (I bought mine at Cold Storage)
  • 2 & 1/3 cups unbleached, all-purpose flour
  • Raspberry jam (or any other jam or spreads you like)

Directions:

  1. Line 2 cookie sheets with parchment.  Preheat oven to 350.
  2. In a large bowl of an electric mixer, beat the butter, salt and sugar together until fluffy. Beat in the almond extract.
  3. On low speed, add in the flour, mixing until combined.
  4. Roll the dough into 1.5-inch balls.
  5. Using your thumb, press down into the center of each dough. The dough may crack at the edges. You can try smoothing the cracks with your finger, but I think the cracks add character πŸ˜‰
  6. Spoon some raspberry jam into the little indent of each cookie. Be careful not to spoon too much as the jam will spread a little when baking. Also, my jam contained real fruit bits and I had no problems with that. Feel free to fill the cookies with any other spreads you like. (I tried filling some of the cookies with kaya, a coconut pandan spread, but I didn’t fancy them very much.)
  7. Bake for 12 minutes. Let cool on the cookie sheet for 2 minutes, then transfer to a cooling rack to cool completely.
  8. This recipe makes an estimate of about 40-45 thumbprint cookies, or possibly more. (It’s an estimate because the other portion of the dough went to the stamped cookies but those didn’t work out too well. Please let me know how many this churns out if you make them!)

Shortbread thumbprint cookiesShortbread thumbprint cookies 2

Two of the few stamped cookies that came out well! Have a joyful weekend πŸ™‚

Shortbread stamped cookies

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3 thoughts on “Almond Shortbread Thumbprint Cookies with Raspberry Jam

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