Raspberry Almond Shortbread Thumbprint Cookies MeltInYourMouth

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream the softened butter and granulated sugar until light and fluffy (about 3 minutes). Beat in the almond extract.
3. In a separate bowl, whisk together the flour, ground almonds, and salt.
4. Gradually add the dry mixture to the butter mixture on low speed until just combined into a shaggy dough. Do not overmix.
5. Form the dough into a flat disk, wrap tightly in cling film, and chill for a minimum of 45 minutes.
6. If using, gently stir the liqueur or lemon juice into the raspberry jam.
7. Roll small portions of dough (about 1 tablespoon each) into smooth balls. Place them about 2 inches apart on the prepared sheets.
8. Using your thumb or the back of a 1-teaspoon measure, gently press a well into the centre of each dough ball, ensuring the walls remain intact.
9. Spoon about ½ teaspoon of raspberry jam into each well. Sprinkle a few slivered almonds around the edge of the jam or over the jam itself.
10. Bake for 12–15 minutes, or until the edges are lightly golden brown but the centres remain pale.
11. Let cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
12. Dust lightly with powdered sugar once fully cooled, if desired.