1-Getting started with Raspberry Almond Shortbread Thumbprint Cookies is as fun as it is rewarding. Begin by preheating your oven to 350°F (180°C), which sets the stage for even baking. This simple step ensures your cookies turn out golden and delicious every time.

2-Next, in a bowl, whisk together 2 cups plus 2 tablespoons of all-purpose flour and 1/4 teaspoon of salt; set that aside for later. Using a stand mixer with a paddle attachment, blend 1 cup of cold, diced unsalted butter and 2/3 cup of granulated sugar until they’re just combined this takes a couple of minutes and creates a great base. Then, mix in 1/2 teaspoon of almond extract to add that nutty flavor we love.

3-Gradually add the flour mixture to the butter blend until the dough forms, even if it starts off looking dry and crumbly. Shape the dough into 1-inch balls, about 1 tablespoon each, and place them 2 inches apart on ungreased baking sheets. Use your thumb or forefinger to make a small indentation in each ball, big enough for 1/4 to 1/2 teaspoon of jam, then fill each one with 1/2 cup of seedless raspberry jam.

4-Chill the dough balls for 20 minutes in the refrigerator or 10 minutes in the freezer to keep them from spreading too much. Bake them for 14 to 18 minutes until they’re just right, then cool on the baking sheet for a few minutes before moving to a wire rack. If you want to add the optional glaze, whisk 1 cup of powdered sugar with 1 teaspoon of almond extract and 2 to 4 teaspoons of water until smooth, and drizzle it over the cooled cookies. For more on perfecting shortbread, you might enjoy this guide on tips for the best shortbread cookies.