How To Make Raspberry and Almond Shortbread Thumbprints
Make a fresh batch of everyone’s favorite dessert! With these cookie recipes, you can bake all kinds of different sweet treats. Make a classic snack with chocolate chip cookies. Or, switch it up by adding nuts, raisins, and other ingredients to keep things interesting.
Serves:
Ingredients
- 1 cup all-purpose flour
- 1/4 cup almond flour
- 1/2 cup butter, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon almond extract
- 1/4 cup raspberry jam
Instructions
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Preheat the oven to 350°F (175°C).
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In a medium bowl, combine the all-purpose flour and almond flour.
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In a separate bowl, cream together the softened butter and powdered sugar until light and fluffy.
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Mix in the almond extract.
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Gradually add the flour mixture to the butter mixture and mix until a dough forms.
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Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
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Use your thumb or the end of a wooden spoon to create an indentation in the center of each cookie.
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Fill each indentation with about 1/2 teaspoon of raspberry jam.
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Bake for 12-15 minutes, or until the edges of the cookies are golden brown.
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Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Nutrition
- Calories : 170kcal
- Total Fat : 10g
- Saturated Fat : 5g
- Cholesterol : 20mg
- Sodium : 100mg
- Total Carbohydrates : 19g
- Dietary Fiber : 1g
- Sugars : 7g
- Protein : 2g
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