Ingredients
1cupunsalted butter,softened to room temperature
⅔cupgranulated sugar
1tsppure vanilla extract
½tspalmond extract
2¼cupsall purpose flour,spoon & leveled
½cupraspberry jam
1cupconfectioners’ sugar
1-2tbspcream or milk
1tsppure vanilla or almond extract,optional
Preparation
Using a handheld or stand mixer with a paddle attachment, beat the butter at high speed for about 1 minute until creamy.
Switch the mixer to medium speed and add the sugar, vanilla, and almond extracts.
Scrape down the sides and the bottom of the bowl as needed. Turn the mixer off and pour the flour into the wet ingredients.
Turn the mixer on low and slowly beat until a very soft dough is formed. Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 4 hours.
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats (silicone mats preferred to reduce spreading).
Shape the cookie dough into balls about 1 tablespoon each. Make sure they’re nice and smooth.
If the balls of dough are sticky and/or have gotten a little soft after rolling, place the balls of dough back into the refrigerator to firm up. Make sure the cookie dough is cold and firm at all times.
Make an indentation with a thumb into each ball. The dough may crack slightly when pressed. Simply smooth it out with fingers. Otherwise, it’s perfectly fine to have a few cracks.
Fill each with a scant ½ teaspoon of jam. (Or however much it can hold.)
Bake the shortbread thumbprint cookies for 14 to 15 minutes or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow to cool for at least 30 minutes before glazing.
Whisk the glaze ingredients together until smooth. Add more liquid to thin out or add more confectioners’ sugar to thicken to the desired consistency.
Drizzle over cooled cookies. Glaze will set within 2 hours.
