Thursday, December 22, 2016

Raspberry Almond Shortbread Cookies

Christmas is around the corner… days are getting busier and shorter… evenings with friends and family… catching up with loved ones after a long time… reminiscing memories of previous Christmas… drinking wine and creating more memories with your loved ones… spreading your share of kindness and love around you…. isn’t this the best season? For various reasons this season brings out the best in everyone… the contagious feeling of love and kindness is in the air…. If only this could remain forever!!

I have fond memories of my mom baking away as Christmas is approaching… the aroma from the kitchen just filled my home with joy! And I am so blessed to carry out this tradition….Thumb print cookies are very popular and easy to make if you plan ahead. It’s a favorite of mine and they make great Christmas gifts once they are packaged well.

I managed to bake two batches so far and I enjoyed making these buttery treats with my 6 year old for my loved ones.... So here is the recipe and I hope you enjoy baking them!

I adapted this recipe from here with a little variation.

Makes : 36 cookies


  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 3/4cup  granulated sugar
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1 egg
  • 2 cups and 1/2 cups all-purpose flour
  • 1/2 cup (160g) raspberry jam


  • 1 cup (120g) confectioners' sugar
  • 1-2 Tablespoons (15-30ml) cream or milk
  • 1/2 teaspoon vanilla



1. Preheat the oven to 175 degrees C. Line a baking sheet with parchment paper and keep it aside.

2. In medium bowl mix together flour, Baking powder and salt and set it aside.

3. With a handheld mixer or a stand mixer, beat butter and sugar till light and fluffy. Add egg and almond extract and continue to beat. Then add flour mixture half cup until fully combined. Then add the rest of the flour till dough is formed and for this step I used my hand in order to bind it well. If the dough is still too sticky add a little more flour to smoothen it out.

4. Chill this dough for at least 3 hours.

5. Before you start making the cookies, leave it out for some time it’s just about to soften up.

6. Roll 1 tablespoon of dough into small circles till they are nice and smooth. Lightly press your thumb in the center of each ball. If the dough cracks, smoothen it with your fingers and place it on the lined baking sheet. Fill each indentation with a teaspoon of jam.

7. Bake the cookies for 15 - 20 minutes till it’s slightly golden at the edges. Do not over bake.

8. Allow the cookies to cool for 30 minutes before glazing.

9. Make the glaze: in a small bowl whisk all the glaze ingredients together until smooth. Add more milk to thin out if needed or sugar to thicken. Drizzle it over the cooled cookies with a spoon. The glaze will quickly set in 15minutes.


the cookies are packed in this cute tin to gift!


  • Cookie dough must be chilled and can be made overnight. It can also be frozen for 2 months.

  • Choose any flavor of jam.

  • Instead of jam you can use chocolate chips or peanut butter chips.

  • These cookies can be refrigerated in a tight box.                                                                                                              


Happy Holidays and Happy Baking!!!

All images are clicked by me



angela jose said...

They look so yumm rachel! Merry christmas!!

Rohit said...

What a great tips! Thank you for sharing such great information. Very inspirational!