Ingredients:

  • 1 cup (226g) Unsalted Butter, softened
  • 1/2 cup (100g) Granulated Sugar
  • 1/2 cup (50g) Fine Almond Flour
  • 1 teaspoon Vanilla Extract
  • 2 cups (240g) All-Purpose Flour
  • 1/2 teaspoon Fine Sea Salt
  • 1/2 cup (180g) Seedless Raspberry Jam
  • 1/4 cup (30g) Lightly Toasted Slivered Almonds
  • 1 cup (120g) Powdered Sugar (for optional glaze)
  • 1-2 teaspoons Milk or Lemon Juice (for optional glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3 minutes). Beat in the vanilla extract.
  3. In a separate bowl, whisk together the flour, almond flour, and salt. Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Do not overmix.
  4. Wrap the dough tightly in plastic wrap, flatten slightly into a disc, and chill in the refrigerator for 30–45 minutes until firm enough to handle.
  5. Scoop the dough (about 1.5 tablespoons per cookie) and roll into balls. Place them 2 inches apart on the prepared baking sheets.
  6. Use the back of a lightly floured measuring spoon or your thumb to gently press a deep well into the centre of each dough ball, ensuring you do not press all the way through.
  7. Spoon about ½ teaspoon of raspberry jam into each well. Lightly press a few toasted almonds around the edges of the jam.
  8. Bake for 12–15 minutes, or until the edges are lightly golden brown. The centre might look slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
  10. If using, mix the powdered sugar with liquid until a drizzling consistency is achieved, and drizzle over the completely cooled Raspberry Almond Shortbread Thumbprint Cookies.