#AlmondRaspberry #Shortbread #Cookies #Delicious #Yummy #Treats #Baking
Almond Raspberry Thumbprint Shortbread Cookies Recipe:
These delicious Almond Raspberry Thumbprint Shortbread Cookies are the perfect sweet treat. The combination of almond and raspberry is the perfect balance of sweet and tart. The shortbread cookie base is buttery and crisp, while the raspberry preserves add a burst of juicy flavor. The addition of the almond glaze and slivered almonds give these cookies an extra crunchy texture and nutty flavor.
Ingredients:
- 1 ½ cups (3 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 3 cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 cup raspberry preserves
- 1/3 cup slivered almonds
- ¼ cup almond glaze
Directions:
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add in the flour, salt, and vanilla extract and beat until the dough comes together.
- Using a cookie scoop, scoop the dough onto the prepared baking sheets. Using your thumb, make an indent in the center of each cookie. Fill each cookie with 1 teaspoon of raspberry preserves.
- Bake for 10 minutes, or until the edges are lightly golden brown. Remove from the oven and let cool for 10 minutes.
- In a small bowl, combine the slivered almonds and almond glaze. Using a spoon, drizzle the almond glaze over the cookies. Let the cookies cool completely.
- Store the cookies in an airtight container for up to 1 week.
- Enjoy!