This Valentine’s Day, I’ve decided to celebrate my love.
I. HEART. JAM!!
When I spotted the recipe for these charming raspberry thumbprints, it was love at first sight.
Tender shortbread with sweet, tart jam and a drizzle of delicate icing.
(Does that description sound like the type of cookie destined for Valentine’s Day enjoyment??)
So why not share the love and bake up a batch for your friends and loved ones and YOU!
Iced Raspberry Shortbread Thumbprints
In a large bowl, add 1 cup of butter (room temperature) and 2/3 cup of sugar:
Beat 1-2 minutes until fluffy:
Add half a teaspoon of almond extract and mix in well:
Add two cups of flour and couple pinches of salt and mix well:
If you are not used to making shortbread, the dough might look a bit confusing because it is so crumbly, but don’t worry…
…knead the dough in the bowl for a minute or so and it will come together:
Chill dough for an hour or more before rolling into 1 1/2″ balls:
Lightly press your thumb into the middle of each ball and fill the indentation with a half teaspoon of seedless raspberry jam.
Bake on an ungreased sheet for 12-15 minutes at 350 degrees until lightly golden.
Allow cookies to cool slightly on the baking sheet before transferring to a cooling rack.
Drizzle with icing (recipe below).
Warning: It is important that you share these cookies. Otherwise, you will eat them all by yourself!
Happy love baking!!!
Ice Raspberry Shortbread Thumbprints
Makes 3 dozen
*1 cup unsalted butter, room temperature (do not use butter substitutes)
*2/3 cup sugar
*1/2 teaspoon almond extract (or your favorite extract)
*2 cups flour
*couple pinches of salt
*seedless raspberry jam
*1 cup powdered sugar
*1/2 teaspoon vanilla
*1 teaspoon lemon juice
*2-3 Tablespoons half and half
*pinch of salt
In a large bowl, beat butter and sugar until fluffy. Beat in almond extract. Add flour and sugar and beat until well incorporated. Knead the dough in the bowl for a few minutes until the moist crumbs begin to form a solid ball. Chill dough at least an hour. Roll dough into 1 1/2″ balls. Lightly press your thumb into the center of the dough ball and fill with 1/2 teaspoon of jam. Bake for 12-15 minutes at 350 degrees until lightly golden. Cookies will be very soft so allow them to cool a minute on the baking sheet before transferring to a cooling rack.
Meanwhile, in a large liquid measuring cup whisk powdered sugar, vanilla, lemon juice, salt and 2 tablespoons of half and half until smooth. If the icing is still too firm, add another tablespoon of half and half until it is loose enough to drizzle.
Drizzle icing on top of cooled cookies.
To store: Once the icing has dried, place cookies in an airtight container with a sheet of wax paper between each layer to prevent sticking. Store in the refrigerator for maximum freshness.