Best 4 Raspberry Almond Shortbread Thumbprints Recipes
Indulge in a delightful culinary journey with our exquisite Raspberry Almond Shortbread Thumbprints, a symphony of flavors that will tantalize your taste buds. These delectable cookies, crafted with a buttery shortbread crust and a vibrant raspberry filling, are adorned with sliced almonds, adding a touch of elegance and crunch.
Raspberry Almond Shortbread Thumbprints: A delightful treat that combines the delicate sweetness of raspberries, the nutty flavor of almonds, and the rich, buttery texture of shortbread crust. Enjoy these homemade cookies as a sweet ending to any meal or as a delightful snack to satisfy your cravings.
Additional Delights:
Citrus Shortbread Cookies: Refreshing and zesty, these cookies feature a burst of citrus flavors, thanks to the addition of lemon and orange zest. Their crumbly texture and sweet-tart balance make them a delightful companion to your afternoon tea or as a light dessert.
Peanut Butter Blossoms: Indulge in the classic combination of peanut butter and chocolate with these irresistible cookies. Soft and chewy peanut butter cookies are coated in a layer of melted chocolate, creating a delightful contrast of flavors and textures that will leave you wanting more.
Chocolate Chip Shortbread Cookies: Experience the timeless indulgence of chocolate chip cookies, elevated with a buttery shortbread crust. The rich chocolate chips and the crumbly texture of the shortbread create a harmonious blend that will satisfy your sweet tooth and leave you craving more.
With this collection of recipes, you'll have a delightful assortment of cookies to choose from, whether you're looking for a classic treat or a unique flavor combination. Each recipe is carefully crafted to ensure a perfect balance of flavors and textures, making them perfect for any occasion.
RASPBERRY ALMOND SHORTBREAD THUMBPRINTS
This is a great recipe I stumbled across on the inside of a Land O Lakes butter box! I remember thinking that it looked good but recipes inside boxes couldn't possibly be good. Boy was I wrong. This one gets more compliments. Be sure to use real butter and roll small balls as it will help your cookies look better. The prep time does not including cooking time or cooling time.
Provided by Gunnerbun
Categories Dessert
Time 15m
Yield 40-48 cookies
Number Of Ingredients 8
Steps:
- Heat oven to 350°F
- In large mixer bowl combine sugar, butter, and almond extract.
- Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).
- Reduce speed to low; add flour.
- Continue beating until well mixed (1 to 2 minutes).
- Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets.
- With thumb, make indentation in center of each cookie (edges may crack slightly).
- Fill each indentation with about ¼ t. jam.
- Bake for 14 to 18 minutes or until edges are lightly browned.
- Let stand 1 minute; remove from cookie sheet.
- Glaze:.
- In small bowl stir together powdered sugar and 1½ t. almond extract.
- Gradually stir in enough water for a thin glaze.
- Drizzle over cooled cookies.
- TIP: If cookies are spreading too much, chill dough 1 hour or stir in 1 to 2 T. flour.
Nutrition Facts : Calories 99.7, Fat 4.7, SaturatedFat 2.9, Cholesterol 12.2, Sodium 42, Carbohydrate 13.9, Fiber 0.2, Sugar 8.2, Protein 0.7
RASPBERRY ALMOND SHORTBREAD THUMBPRINTS
These cookies always turn out so well! Everyone is amazed that they were home-made and not from the local grocery stores. ( And they taste as good as they look!). No one can eat just one! I always get asked to bring these to special events. I hope you enjoy these as much as we do!
Provided by mary Armstrong
Categories Cookies
Time 1h35m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees.
- 2. In large mixing bowl, combine sugar, butter and almond extract. Beat on medium until creamy. Reduce speed to low, add flour. Beat until well mixed.
- 3. Shape dough into 1-inch balls. Place 2 inches apart on un-greased cookie sheets. With thumb, make indentation in center of each cookie (edges may crack slightly). Fill each with 1/4 tsp. jam.
- 4. Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheet. Cool 10 minutes.
- 5. Meanwhile, in a small bowl stir together powdered sugar, 1 1/2 tsp. almond extract and enough water to make a thin glaze. Drizzle over cookies, cool completely. Enjoy!
RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS
Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze.
Provided by Dee
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h15m
Yield 36
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
- Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
- In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
Nutrition Facts : Calories 103.5 calories, Carbohydrate 13.7 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 3.3 g, Sodium 36.5 mg, Sugar 8.2 g
RASPBERRY ALMOND SHORTBREAD THUMBPRINTS
These thumbprint cookies with a buttery base, filled with raspberry preserves and drizzled with an almond glaze. They're special to serve, yet easy on your baking budget.
Provided by Marsha Gardner
Categories Cookies
Number Of Ingredients 9
Steps:
- 1. Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy.
- 2. Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour.
- 3. Heat oven to 350°F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.
- 4. Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to wire cooling rack. Cool completely.
- 5. Combine all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.
Tips:
- Use cold butter. This will help the cookies hold their shape better in the oven.
- Cream the butter and sugar together until light and fluffy. This will help the cookies be more tender.
- Don't overmix the dough. Overmixing will make the cookies tough.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape better in the oven.
- Use a cookie scoop to make evenly sized cookies. This will help them bake evenly.
- Bake the cookies until the edges are just starting to brown. Overbaking will make the cookies dry and crumbly.
- Let the cookies cool completely before filling them with jam. This will help the jam set properly.
Conclusion:
These raspberry almond shortbread thumbprints are a delicious and easy-to-make cookie that is perfect for any occasion. They are made with a simple shortbread dough that is flavored with almond extract and filled with raspberry jam. The cookies are then baked until the edges are just starting to brown and then cooled completely before being filled with jam. These cookies are sure to be a hit with everyone who tries them!
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