Christmas Baking & Cooking: 12 Days of Cookies: How to make Raspberry Almond Shortbread Thumbprints

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

almond extract

🥗Healthier: vanilla extract

💰Cheaper: imitation almond extract

Vanilla extract can provide a similar flavor profile.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed and has a lower glycemic index.

raspberry jam

🥗Healthier: homemade fruit spread

💰Cheaper: store-brand jam

Homemade spread can reduce sugar content.

Preheat oven to 350°F.

In a large bowl, add 1 cup of softened unsalted butter.

Add a dash of salt to the butter.

Add 2/3 cup of granulated cane sugar to the bowl.

Add 1/2 teaspoon of pure almond extract to the mixture.

Use a hand mixer to beat the mixture on medium speed until combined.

Add 2 cups of all-purpose flour gradually, mixing with the hand mixer.

Shape the dough into 1-inch balls and place them on an ungreased cookie sheet.

Use your thumb to create an indentation in the center of each ball.

Fill each indentation with raspberry jam, strawberry jam, or peach preserves, using about 1/4 teaspoon of jam per cookie.

Bake in the preheated oven for 14 to 18 minutes.

Prepare a glaze by mixing 1 cup of powdered sugar with 1 1/2 teaspoons of pure almond extract and 2-3 teaspoons of water until desired consistency is reached.

Drizzle the glaze over the cooled cookies.

Let the cookies cool completely on a cooling rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens