These Raspberry Almond Shortbread Thumbprint Cookies are simply delicious and they definitely need to find a place on your holiday cookie tray!
- 2 cups + 2 Tbsp (300g) all-purpose flour*
- 1/4 tsp salt
- 1 cup (226g) unsalted butter, cold and diced into 1 Tbsp pieces
- 2/3 cup (140g) granulated sugar
- 1/2 tsp almond extract
- 1/2 cup seedless raspberry jam
- 1 cup (124g) powdered sugar
- 1 tsp almond extract
- 2 – 4 tsp water
For the cookies: Preheat oven to 350°F (180°C). In a mixing bowl whisk together flour and salt, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar until combined (it will take a minute or two since the butter is cold).
Mix in almond extract then add in flour blend until mixture comes together (it will take a bit of mixing since the butter is cold, so be patient, it will seem really dry and crumbly at first).
Chill in refrigerator 20 minutes (or freezer for 10 minutes). Bake in preheated oven 14 – 18 minutes.
Cool several minutes on baking sheet then transfer to a wire rack to cool.
Recipe from cookingclassy.com
I don’t have a mixer with a Paddle attachment. Can I mix by Hand or what?
yes,you can mix by hand.