Raspberry Almond Shortbread Thumbprint Cookies
So what’s everyone doing for Christmas Eve? We’re enjoying a 65 degree day (!!!!) here in upstate New York by taking Beau for an extra long romp at the dog park and then getting a few last minute things at the grocery store. Yes, I’m taking two small children to the grocery store on Christmas Eve, but I forgot some treats for Christmas morning breakfast.
Trevor and I have plans to finally watch the best Christmas movie ever tonight – “National Lampoon’s Christmas Vacation” and there will probably be adult beverages and some more gift wrapping involved. We have a full weekend of activities planned so it’s nice to have a couple days at home with just the four of us. I’m super excited for Christmas morning, and I think having kids on Christmas makes it even more fun.
Anyways, I hope everyone has a wonderful holiday and I’m going to take the rest of the week off, and I’ll be back on Monday with a recap of our holiday festivities!
In the meantime, make these Raspberry Almond Shortbread Thumbprint Cookies and tweet me a picture. I love to see what recipes you guys are baking from my blog (shout out to my Aunt Marsha for making yesterday’s Lemon Ricotta Cookies!)
Christen in the Kitchenâ€™s 12 Days of Christmas Cookies
Day 2: Press Cookies
Day 3: Peanut Blossoms
Day 4: Ultimate Ginger Cookies
Day 5: Pumpkin Snickerdoodles
Day 6: Buckeyes
Day 7: Lemon Ricotta Cookies
Read on for the recipe!
- 2 cups + 2 tbsp. all-purpose flour*
- 1/4 tsp. salt
- 1 cup unsalted butter, cold and diced into smaller pieces
- 2/3 cup granulated sugar
- 1 tsp. almond extract
- 1/2 cup raspberry preserves
- 1 cup powdered sugar
- 1 tsp. almond extract
- 2 - 4 tsp. water
- Preheat oven to 350 degrees. In a mixing bowl whisk together flour and salt, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar until combined (this will take an extra minute since the butter is cold).
- Mix in almond extract then add in flour blend until mixture comes together (it will look dry at first, but just keep mixing).
- Shape dough into 1-inch balls (I used a 1 tablespoon measuring spoon), and place 2-inches apart on ungreased baking sheets. Make a small indentation with thumb or forefinger in each cookie (large enough to fit 1/4 - 1/2 tsp of jam). Fill each with 1/4 - 1/2 tsp jam.
- Chill in refrigerator 20 minutes (or freezer for 10 minutes). Bake in preheated oven 14 to 18 minutes.
- Cool several minutes on baking sheet then transfer to a wire rack to cool.
- Drizzle cookies with glaze when when cool. Store cookies in an airtight container.
- Whisk all glaze ingredients together in a small mixing bowl, adding enough water to reach desired consistency. Pour or spoon mixture into a sandwich size resealable bag, cut a small tip from one corner and drizzle over cookies.