We love cookies around our house, and while you can’t go wrong with a sugar cookie or chocolate chip cookie, it’s fun to switch things up a bit and get fancy. This classic thumbprint cookie is made up of rich, buttery shortbread with a dollop of sweet and tangy raspberry jam, topped with a powdered sugar glaze. What’s not to love about this treat? These are the absolute perfect cookies to have with a warm cup of tea, or to dip in hot chocolate! Plus, they’re small so you’ll probably need to have 3 or 4.
While these look impressive, they’re not at all difficult to make. You just roll the dough into balls after it chills and press your finger into each one to make a little pocket for the jam. After they bake, you drizzle them with a simple powdered sugar glaze for shine and an extra touch of sweetness. They’re pretty as a picture and oh so good!
INGREDIENTS
For the dough:
1 cup unsalted butter, room temperature
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam
Pinch of salt
For the glaze:
1 cup powdered sugar
2-3 teaspoons water
1 1/2 teaspoons almond extract
PREPARATION
Preheat oven to 350 and prepare a baking sheet with parchment paper.
Combine butter, sugar, and almond extract in a large bowl and beat until creamy. Slowly add in flour and salt and mix until well blended. Cover and refrigerate for an hour.
After an hour, take dough out of the fridge, and roll into one inch balls. Place on baking sheet 2 inches apart. Make a pocket for the jam by pressing your thumb (or little finger, if you want smaller pockets) into each ball of dough. Fill with 1/4 teaspoon of raspberry jam.
Bake for 15 minutes, let cool for 1 minute before transferring to wire rack.
Combine powdered sugar, water, and almond extract to make glaze, and drizzle over cooled cookies. Enjoy!
