Gluten-free Almond Raspberry Thumbprint Cookies
This is a soft, light thumbprint cookie filled with raspberry jam and drizzled with almond glaze. A classic holiday cookie that is great or any time of the year.
These delicious almond thumbprints are made with a mix of butter and shortening, which gives you the benefits of both. The great taste of butter along with a tender, lightly textured cookie resulting from the shortening. The almond flavoring in the icing pairs perfectly with the raspberry jam. These cookies are so yummy, it's hard to only eat one!
I know shortening is not a particularly favored/preferred ingredient, but it’s crucial for these cookies to achieve the perfectly light, buttery, and melt-in-your-mouth texture. I promise, the small amount of shortening goes a long way for these little cookies. You won’t regret making them 😍
Let the baking begin!
TIPS AND TRICKS:
- Always preheat your oven.
- All refrigerated ingredients should be room temperature.
- Be very careful when transferring these cookies; The jam inside them is very hot!
- You can sub out the almond extract for vanilla extract if you don't like or have allergies to almond.
