These raspberry almond thumbprint cookies are buttery, tender shortbread-style treats filled with tart jam and finished with a delicate almond glaze. The combination of almond extract in both the dough and topping makes them distinctly flavored and elegant.
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Whisk the flour and salt together in a medium bowl. Set aside.
In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamy, about 2 minutes.
Add the almond extract and vanilla extract and mix on high until combined.
Add the flour mixture and mix on low until the dough comes together.
Roll dough into balls, about 1 tablespoon of dough each, and place 2 inches apart on lined baking sheets.
Use your thumb or the back of a teaspoon to make an indent in the center of each ball.
Fill each indent with a small amount of raspberry jam.
Refrigerate filled cookies on the baking sheet for 30 minutes.
Preheat oven to 350°F (177°C).
Bake for 13–14 minutes, until the edges are very lightly browned.
Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Whisk the confectioners' sugar, milk or cream, and almond extract together until smooth. Drizzle over cooled cookies.
Allow glaze to set before serving.
Store in an airtight container at room temperature up to 5 days. Do not refrigerate, as it hardens the almond glaze. Freeze unfrosted baked cookies up to 1 month; thaw and glaze before serving.
Yes, but reduce the salt in the dough to 1/4 teaspoon to avoid over-salting.
Press gently to create a shallow well about 1/4 inch deep—deep enough to hold jam without breaking through the bottom.
Yes. Strawberry, apricot, or seedless blackberry jam work well. Avoid very runny jams, which may spread during baking.
Store in an airtight container at room temperature for up to 5 days. The glaze hardens as it sets.
Yes. Wrap dough in plastic wrap and refrigerate up to 2 days, or freeze up to 1 month before scooping and baking.
