Raspberry and Almond Shortbread Thumbprint Cookies | Christmas Cookie Week Day 6

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and lower in saturated fat.

almond extract

🥗Healthier: vanilla extract

💰Cheaper: imitation almond extract

Vanilla extract provides a similar flavor profile.

sliced almonds

🥗Healthier: chopped walnuts

💰Cheaper: chopped pecans

Walnuts and pecans offer a different nutty flavor at a lower cost.

raspberry jam

🥗Healthier: no-sugar-added jam

💰Cheaper: store-brand jam

No-sugar-added options are often healthier without compromising taste.

Preheat oven to 350°F (175°C).

Put 2 sticks of softened butter into a mixing bowl.

Add 2/3 cup of white sugar to the butter and cream together until well combined.

Mix in 1/2 teaspoon of almond extract.

Gradually add 2 cups of all-purpose flour in three batches, mixing well after each addition until a crumbly dough forms.

Stir the raspberry jam to loosen it up before using.

Using a cookie scoop (2 tablespoons), scoop out dough and pinch off a smaller piece to form dough balls.

Place the dough balls on a baking sheet, spacing them apart.

Use your thumb to create a well in each dough ball for the jam.

Fill each well with raspberry jam, eyeballing the amount.

Bake in the preheated oven for 14-18 minutes, checking for doneness at 16 minutes.

While cookies bake, prepare the drizzle by mixing together 1/2 cup confectioner's sugar, 3/4 teaspoon almond extract, and 1 teaspoon milk.

Adjust the consistency of the drizzle by adding more milk if too thick or more confectioner's sugar if too runny.

Once cookies are done baking, drizzle the mixture over each cookie.

Transfer cookies to a cooling rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens