Raspberry Almond Shortbread Thumbprint Cookies Recipe
Ingredients:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 tsp almond extract
- 2 cups all-purpose flour
- 1/2 cup raspberry jam (or your favorite jam)
Directions:
Start by preheating your oven to 350°F (175°C). Grab a large mixing bowl and cream together the softened butter and sugar until they're light and fluffy. Next, mix in the almond extract. Slowly add the flour bit by bit, mixing until the dough forms. Once your dough is ready, roll it into small balls and set them on a baking sheet lined with parchment paper. Create a small indentation in each ball with your thumb and fill these dents with raspberry jam. Pop them in the oven and bake for 15 to 18 minutes, or until the edges are a nice golden color. Allow the cookies to cool on a wire rack before you enjoy them.