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Raspberry Almond Shortbread Cookies

Raspberry almond shortbread cookies pair buttery, tender dough with a bright spoonful of seedless raspberry preserves in every thumbprint. Chilling the shaped cookies helps them hold their form as they bake at 350°F until the edges are lightly golden.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling 45 minutes
Total Time 1 hour 15 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

For the shortbread dough
  • 1 cup unsalted butter softened
  • 0.67 cup granulated sugar
  • 1 egg yolk large
  • 1 tsp almond extract
  • 2.25 cup all-purpose flour
  • 0.25 tsp salt
For the filling
  • 0.25 cup seedless raspberry preserves

Equipment

  • 1 electric mixer
  • 2 baking sheets

Method
 

Make the shortbread dough
  1. Beat the butter and sugar in a large bowl with an electric mixer until creamy, about 2 minutes.
  2. Beat in the egg yolk and almond extract until combined.
  3. Mix in the flour and salt on low speed just until a soft dough forms.
  4. Cover and refrigerate the dough for 30 minutes.
Shape and bake
  1. Heat the oven to 350°F.
  2. Line two baking sheets with parchment paper.
  3. Roll the dough into 24 balls, about 1 inch each.
  4. Place the balls 2 inches apart on the prepared sheets.
  5. Press a deep indentation into each ball with your thumb.
  6. Spoon 1/2 teaspoon raspberry preserves into each indentation.
  7. Chill the cookies on the sheets for 15 minutes.
  8. Bake for 12 to 15 minutes, switching the sheets between oven racks halfway through, until the edges are lightly golden.
  9. Cool the cookies on the baking sheets for 5 minutes.
  10. Transfer the cookies to a wire rack to cool completely.

Notes

For neat thumbprints, press deep indentations before chilling the shaped cookies. Store in an airtight container at room temperature for up to 5 days; freeze for up to 2 months. For a gluten-free option, substitute a measure-for-measure gluten-free flour blend.