Raspberry Thumbprint Cookies
Buttery shortbread cookies filled with sweet raspberry preserves, perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- ⅔ cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- Zest of one lemon
- ⅛ teaspoon salt
- 3 cups all-purpose flour
- ½ cup raspberry preserves
- ½ teaspoon almond extract (Optional)
- Finely chopped pistachios or walnuts for coating (Optional)
- Sprinkle of granulated sugar (Optional)
- Alternative jam fillings like blueberry or apricot (Optional)
Instructions
- Cream together softened butter and granulated sugar until light and fluffy.
- Add the egg, vanilla extract, almond extract (if using), and lemon zest. Mix well.
- Slowly add flour and salt, mixing on low speed to avoid overmixing.
- Chill dough for at least 1 hour.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll dough into 1-inch balls, place on baking sheet, and make a thumbprint indentation in the center of each cookie.
- Fill each indentation with about ½ teaspoon of raspberry preserves.
- Bake for 13-16 minutes until lightly golden around the edges.
- Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Be sure to use room-temperature ingredients for the best results.
- Chilling the dough is crucial to prevent cookies from spreading too much during baking.
- You can use a small pestle or the bottom of a measuring spoon to make the thumbprint indentation.
- Store cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to 1 week. They can also be frozen for up to 2 months.
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