Raspberry-Almond Thumbprint Shortbread Cookies

These raspberry-almond thumbprint shortbread cookies are a delightful treat that pairs perfectly with a cup of tea. The buttery shortbread base, sweet raspberry jam, and crunchy almonds create a wonderful combination of flavors and textures.

Ingredients:

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
• 1/2 cup raspberry jam
• 1/2 cup finely chopped almonds

Instructions:

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy

Stir in the almond extract

Gradually add the all-purpose flour and mix until just combined

Shape the dough into 1-inch balls and place them on the prepared baking sheet

Use your thumb or the back of a teaspoon to make an indentation in the center of each cookie

Fill each indentation with raspberry jam

Sprinkle finely chopped almonds on top of the jam

Bake in the preheated oven for about 12-15 minutes, or until the edges are lightly golden

Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Enjoy these delightful raspberry-almond thumbprint shortbread cookies with a cup of tea!