Elderflower Kiss Raspberry Almond Shortbread Thumbprint Cookies

Elderflower Kiss Raspberry Almond Shortbread Thu

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Preparation time:25 Mins

Cooking time:15 Mins

Servings:24-30 cookies

Ingredients:

• cup (227g) Unsalted Butter, softened
• /2 cup (100g) Granulated Sugar
• teaspoon Almond Extract
• 1/4 cups (270g) All-Purpose Flour
• /2 cup (50g) Finely Ground Blanched Almonds (Almond Flour/Meal)
• /2 teaspoon Salt
• /2 cup (150g) Seedless Raspberry Jam (High Quality)
• teaspoon Elderflower Liqueur or Lemon Juice (Optional)
• /4 cup Slivered or Flaked Almonds (for topping)
• Powdered Sugar (for dusting, optional)

Instructions:

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

Nutrition Facts

Calories:160 kcal

Protein:2g

Fat:9g

Carbs:18g

Fiber:1g

Sugar:8g

Recipe Info

Category:Dessert

Cuisine:American

The Biscuit That Whispers Elegance: Raspberry Almond Shortbread Thumbprint Cookies

Right then, settle down with a cuppa. If you’ve ever looked at those perfectly formed Raspberry Almond Shortbread Thumbprint Cookies in a fancy bakery window and thought, "Nah, too fiddly," I'm here to tell you otherwise. The smell alone when these are baking—that warm, buttery aroma laced with toasted nuts—it honestly stops me in my tracks every single time. This recipe is your ticket to serving up biscuits that taste expensive but are dead easy to make.

Why You Need This Shortbread Cookie Recipe Easy

We all want baking to be fuss-free, don’t we? If you’re searching for a truly superior shortbread cookie recipe easy enough for a Tuesday evening, you’ve hit the jackpot. People often worry about shortbread crumbling too much or the jam sinking entirely. This guide sorts that out! We’ll nail that perfect sandy texture, stopping them from turning into a greasy mess.

Unlike those overly complicated recipes online that bury you in steps, we focus on the essentials. Top posts often skip the chilling time, which is a rookie error; we make sure that chilling is non-negotiable for shaping those perfect raspberry jam thumbprint cookies . Plus, we’re using ground almonds in the dough itself, which turns them into genuine melt in your mouth cookies , not just standard buttery rounds.

Mastering the Buttery Base with Almond Flour Shortbread

The secret weapon here is mixing in that finely ground almond. It gives the dough a gorgeous fragility. If you’ve tried making plain shortbread before and it ended up a bit too hard, swapping some flour for almond flour shortbread goodness fixes that right up. We're aiming for richness, remember.

I learned the hard way that if your butter is too soft when creaming, the dough ends up a sticky nightmare. You want it softened, yes, but not melted—think slightly yielding, not smearable. This careful temperature control ensures we get those crisp edges that contrast beautifully with the soft centre holding the jam. Think of these as the ultimate teatime cookies raspberry style, perfect for whenever you fancy a little bit of poshness. You are going to make the best raspberry shortbread you’ve ever tasted.

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Right then, let’s get cracking on these beauties. These Raspberry Almond Shortbread Thumbprint Cookies are a bit of timeless elegance for your afternoon tea or as a cheeky little after-dinner treat. Shortbread, at its heart, is simple alchemy—butter, sugar, flour—but when you introduce those nutty, tart notes? Suddenly, you’ve got something truly special. We're aiming for a melt-in-your-mouth crumb with a jewel-like centre. If you're after an easy shortbread cookie recipe , you’ve landed in the right spot.

Core Shopping List

For the dough, you need a good slab of butter. Use unsalted butter, softened —that’s 1 cup (or 2 sticks , which is 227g ). Make sure your butter isn't sweaty-soft, just pliable. We need ½ cup ( 100g ) of granulated sugar . For the flour, grab 2 ¼ cups ( 270g ) of plain All-Purpose Flour. The secret weapon here is the ground almond; get ½ cup ( 50g ) of finely ground blanched almonds. If you can only find flaked, just blitz them in a food processor until fine—like coarse sand. For the filling, you’ll need ½ cup (about 150g ) of good quality seedless raspberry jam . Don’t skimp here; the jam makes the show!

Flavour Architecture

The flavour profile is built on three pillars: butter, almond, and tart fruit. The almond flour shortbread base gets its depth from that ground almond, enhanced by 1 teaspoon of almond extract . This helps those toasted almond cookies taste richer even if you skip toasting them. The jam provides the essential tang. If you find your jam a bit too sweet, here’s a top tip I learned: stir in about 1 teaspoon of elderflower liqueur or even just plain lemon juice right into the jam before filling. It lifts the whole thing beautifully. That’s my personal trick for making elderflower raspberry cookies ! If you’re missing almond extract, just use vanilla, but honestly, it won't be quite the same.

Equipment & Smart Prep

You don't need a professional bakery setup, thank goodness. A mixer (stand or hand-held) is handy for creaming, but you can bash it out with a sturdy wooden spoon if you fancy an arm workout. Line your baking sheets with parchment paper—it saves a massive headache later. When you're mixing the dough, remember this: once the flour goes in, mix on low until it just comes together into a shaggy mass. My biggest lesson learned? Overmixing shortbread dough makes it tough, not tender. We want those melt in your mouth cookies , not biscuits for the dog! After mixing, flatten the dough into a disk, wrap it tight, and stick it in the fridge for at least 45 minutes . Seriously, do not skip this chilling time. It stops them spreading into flat puddles and makes shaping those little wells for the jam so much easier. That chilling time is your secret weapon for perfect Raspberry Thumbprint Cookies Easy assembly later. These are destined to be your best raspberry shortbread yet.

Right then, let's get cracking on these beauties. Raspberry Almond Shortbread Thumbprint Cookies – a bit of timeless elegance for your afternoon tea or as a cheeky little after-dinner treat. Shortbread, at its heart, is simple alchemy—butter, sugar, flour—but when you introduce those nutty, tart notes? Suddenly, you’ve got something truly special. We're aiming for a melt-in-your-mouth crumb with a jewel-like centre. If you’re after a cracking buttery shortbread recipe easy enough for a Tuesday afternoon, you’ve landed in the right spot.

Before You Cook

Before you even think about turning the oven on, we need to get organised. My rival bakers online always bang on about timing, and frankly, they’re not wrong about chilling. You must give your dough a good rest. I aim for a solid 45 minutes chilling time , minimum. If you rush this, those Raspberry Thumbprint Cookies Easy to shape will end up spreading into sad, flat discs—nobody wants that, do they?

The biggest pitfall here is overworking the dough. Remember, we want sandy, tender shortbread that practically dissolves. If you mix that flour in too long, you wake up the gluten monster, and suddenly your delicate dough turns tough. Keep the speed low when adding the flour, and stop as soon as it just clumps together. That’s the secret to achieving those genuinely melt in your mouth cookies .

Guided Cooking Sequence

Time to bring the heat! Get that oven ticking over to 350° F ( 175° C) .

1. Cream that lovely soft butter and sugar until it looks pale and fluffy—about three minutes with the mixer. You’re looking for that light, airy texture; you can smell the promise of richness already. Add your almond extract.
2. Gently fold in your flour mix, including the ground almonds. If you’re using toasted almond cookies, you’ve already won half the battle! Mix only until no streaks of flour remain. Stop mixing immediately.
3. Wrap the dough tight—no air pockets!—and straight into the fridge for that essential chill. This firms up the butter, which stops them from spreading later.
4. Once chilled, roll your dough into little walnut-sized balls. Place them on your lined tray. Now for the fun part: the print! Use your thumb or the back of a teaspoon to press a decent well into the centre. Don’t be shy, but don’t puncture the base!
5. Spoon in your raspberry jam thumbprint cookies filling. I like mixing mine with a splash of elderflower; it gives them a proper je ne sais quoi . Top with a sprinkle of slivered nuts.
6. Bake for 12 to 15 minutes . You’re listening for the edges to just kiss golden brown. The centre should still look quite pale. Overbake these, and you’ve lost that beautiful, soft interior.

Save-It Section

These are brilliant make-aheads. Once they are completely cool, store them in an airtight tin at room temperature for up to five days. They actually taste better the next day, the almond flavour deepens! They freeze beautifully too; stack them between sheets of parchment paper.

If disaster strikes (it happens to the best of us, honest!):

• Too Salty? Next batch, halve the salt. For this batch, bake a few plain biscuits without jam and crumble them over the tops before serving—it dilutes the saltiness slightly.
• Jam Ran Over? Don't panic. Once cooled, use a small knife to gently scrape the burnt jam off the bottom of the cookie before serving. It won’t affect the flavour much.

Serve these elegant teatime cookies raspberry goodness with a strong brew, and trust me, everyone will ask for the recipe for these stunning Raspberry Almond Shortbread Thumbprint Cookies . You’ve made the best raspberry shortbread imaginable!

Right then, let's get cracking on these beauties. Raspberry Almond Shortbread Thumbprint Cookies – a bit of timeless elegance for your afternoon tea or as a cheeky little after-dinner treat. Shortbread, at its heart, is simple alchemy—butter, sugar, flour—but when you introduce those nutty, tart notes? Suddenly, you’ve got something truly special. We're aiming for a melt-in-your-mouth crumb with a jewel-like centre. This recipe is designed to be a smashing shortbread cookie recipe easy enough for a Tuesday afternoon bake.

Taste & Texture Upgrades

Look, anyone can plonk jam in a biscuit. But we're aiming higher, aren’t we? For the garnish, forget just dusting with sugar. Try this: once they’ve cooled, mix a tiny splash of elderflower liqueur into your remaining jam, and place just one extra tiny drop right on top of the set jam. Then, sprinkle a few toasted almond cookies slivers around the edge. It just looks dead classy, like something you’d find in Fortnum & Mason’s window.

When I first tried a batch, the jam bubbled out everywhere—a right mess! My fix? I reduced the jam slightly on the hob first, almost like making a loose curd. This ensured the filling stayed put and didn’t flood the little well. It’s what separates these from standard raspberry jam thumbprint cookies ; the filling stays perfectly centred.

Nutrition & Dietary Paths

For those of you counting, you're looking at roughly 160 calories per cookie, with about 9g of fat, primarily from that lovely butter. They aren't exactly low-cal, are they? But hey, they’re celebratory!

If you need to skip the gluten, switch out the plain flour for a good quality 1:1 gluten-free blend. You'll notice the texture is slightly less sandy—more crumbly, really—but still brilliant. For a lighter option, cut the sugar in the dough by a quarter. The trade-off is they won't brown quite as deeply, and you lose a touch of that crisp edge, but you still get that fantastic buttery base from the almond flour shortbread .

Serving & Pairing Ideas

These are quintessential teatime cookies raspberry treats. Serve them warm (though they must be fully cool before decorating, mind you!) with a seriously strong mug of builder’s tea. If you’re feeling fancy, a dry Gin and Tonic works wonders, cutting through the richness.

Make-ahead-wise, they are brilliant. Once cooled, store them in an airtight tin, and they’ll keep beautifully for a solid week. Resist the urge to reheat them in the microwave; they'll go soft faster than you can say "Bob’s your uncle." If you must reheat, just 5 minutes in a 300° F ( 150° C) oven wakes up that buttery aroma beautifully, bringing them back close to the best raspberry shortbread you ever made.

Honestly, give these Raspberry Almond Shortbread Thumbprint Cookies a whirl this weekend. They are wonderfully simple to make, and you’ll be chuffed to bits when you see the results. Let me know how yours turn out!

If you're craving more ideas, explore Winter Wonderland Chocolate Chip Christmas Cookies Baileys Swirl , Best Soft Christmas Cookies That Melt in Your Mouth and Soft Chewy Sugar Cookies My Foolproof Recipe .

For deeper guidance, visit Almond Flour Substitute for Wheat Flour in Baking .