Best 4 Raspberry And Almond Shortbread Thumbprints Recipes
Indulge in a delightful symphony of flavors with our tantalizing Raspberry and Almond Shortbread Thumbprints. These delectable treats offer a perfect balance of sweet and tart, with a buttery shortbread crust that crumbles in your mouth. Each thumbprint is lovingly filled with a dollop of vibrant raspberry jam, complemented by a sprinkling of crunchy almond slices.
This recipe collection also features an array of other tempting shortbread variations, ensuring there's something for every palate. Explore the classic elegance of Traditional Shortbread Fingers, known for their simplicity and delicate texture. Treat your taste buds to the zesty delight of Lemon Shortbread Cookies, where citrusy notes dance harmoniously with the buttery richness. If you desire a touch of sophistication, try the Earl Grey Shortbread Cookies, where fragrant bergamot adds a distinctive twist to the traditional recipe.
For those seeking a unique and indulgent experience, the Salted Caramel Shortbread Bars offer a perfect blend of sweet and salty flavors. Layers of buttery shortbread, creamy caramel, and a sprinkling of sea salt create a taste sensation that will leave you craving more.
Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you through the process, ensuring your shortbread creations turn out perfectly every time. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey with our Raspberry and Almond Shortbread Thumbprints and the other delectable shortbread recipes featured in this collection.
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 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 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 THUMBPRINT COOKIES
These crisp, buttery thumbprints have a hint of almond and a touch of sweetness from the raspberry jam and a light drizzle of almond glaze.-Lana White, Roy, Washington
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter, sugar and extract until light and fluffy, 5-7 minutes. Add flour and mix well. Chill for 1 hour., Preheat oven to 350°. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each; fill each with 1/4 teaspoon jam. Bake until the edges are lightly browned, 13-16 minutes. Remove to wire racks to cool completely., For glaze, in a small bowl, combine confectioners' sugar, extract and water. Drizzle over cookies.
Nutrition Facts : Calories 94 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 31mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
Tips:
- Use fresh raspberries. Fresh raspberries have a more intense flavor than frozen or canned raspberries. If you can't find fresh raspberries, you can use frozen raspberries that have been thawed and drained.
- Don't overmix the dough. Overmixing the dough will make the shortbread tough. Mix the dough just until it comes together.
- Chill the dough before baking. Chilling the dough will help the shortbread hold its shape and prevent it from spreading too much in the oven.
- Bake the shortbread until it is just set. The shortbread should be slightly golden brown around the edges. If you bake it too long, it will become dry and crumbly.
- Let the shortbread cool completely before filling it. This will help the filling set properly.
Conclusion:
Raspberry and almond shortbread thumbprints are a delicious and easy-to-make treat that are perfect for any occasion. The shortbread cookies are buttery and crumbly, and the raspberry and almond filling is sweet and tart. These cookies are sure to be a hit with everyone who tries them.
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