Who's ready for holiday cookies? I've been dying to share these little jewels with you all week! Raspberry almond thumbprint cookies have been one of my go-to cookies for ages and it's about time you got in on this! Thumbprints are good, but shortbread thumbprints are where it's at, my friends.
Then you add the classic raspberry almond combination and you might end up not sharing a single one! And you know I had to take it up a notch, right? We're going to talk about that glaze!
I don't think these cookies are going to take too much convincing! They're light, buttery, have just the right amount of sweet and I think they kind of sparkle! Due to the fact that the cookie is a shortbread recipe, it's incredibly easy to make plus they have such a delicate crumb.
Then you have a touch of almond extract in there and it just floats around beautifully. It's not knock you over the head almond, it's just enough to let you know it's there and it's so unbelievable with the raspberry jam! Speaking of jam, you can use any flavor you want in these cookies, but my heart belongs to raspberry.
The only thing you need to make sure of is that the cookie dough is well chilled before you scoop, roll and bake it.
Once the cookies are completely cooled, we can get to glazing! A sweet amaretto glaze drizzled over the top is definitely the icing on the cake, I mean cookie! The amaretto adds that pop that takes these cookies completely over-the-top. It's not overpowering at all, it's just one of those things that after you take a bite, you'll realize it was meant to be.
- 8 ounces unsalted butter, room temperature
- 2/3 cup sugar
- 1/2 tsp. pure almond extract
- 1/4 tsp. vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp. salt
- Seedless raspberry jam for filling
- 1/2 cup powdered sugar
- 1 Tbsp. + 1½ tsp. amaretto
- In the bowl of an electric mixer, cream butter and sugar on medium speed until light and fluffy, about 5 minutes.
- Add almond and vanilla extracts and continue to mix.
- Add flour and salt, scraping down the bowl as needed.
- Wrap dough in plastic wrap and chill for a few hours.
- Preheat oven to 350 degrees. Line cookies sheets with parchment paper and set aside.
- Scoop cookie dough using a cookie scoop that yields 3/4 ounce of dough and place on prepared cookies sheets.
- Roll cookie dough into balls and make an indentation in the middle with your thumb.
- Using a 1/4 teaspoon, fill the indentation with jam.
- Bake cookies for 12-14 minutes, rotating once halfway through.
- Allow to cool on cookie sheets for a few minutes and then transfer to wire racks to cool completely.
- In a small bowl whisk together powdered sugar and Amaretto, adding a little amaretto at a time until you get the right consistency.
- Spoon glaze over completely cooled cookies. You can also use a piping bag to drizzle the glaze.