How to make strawberry almond thumbprint cookies
If you're a fan of delectable treats that blend the rich, buttery goodness of shortbread with the sweet and fruity flavor of strawberries, you're in for a real treat. Our strawberry almond thumbprint cookies are a delightful combination of flavors and textures that will leave your taste buds dancing with joy. Whether you're an experienced baker or just starting out in the world of baking, this recipe is for you. In this blog post, we'll walk you through the steps to create these mouthwatering cookies, share some tips and variations, and even suggest some perfect pairings to complement this delightful dessert.
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Who is this Recipe For?
This recipe is perfect for anyone with a sweet tooth, whether you're baking for a special occasion or just craving a homemade treat. It's also a great option if you're looking for a unique cookie recipe to impress your friends and family. These Strawberry Almond Shortbread Cookies are a crowd-pleaser, and they make for a wonderful gift when wrapped up in a cute box or tin.
Why It's Great
What makes these cookies so fantastic? Well, for starters, they're incredibly easy to make. With just a few simple ingredients and basic equipment, you can whip up a batch of these cookies in no time. The combination of buttery shortbread, sweet strawberry preserves, and a drizzle of almond-infused icing creates a flavor profile that's both comforting and indulgent.
Additionally, these cookies have a delightful visual appeal. The vibrant red strawberry preserves peeking out from the thumbprint centers make them look as good as they taste. They're perfect for holiday gatherings, tea parties, or any occasion where you want to add a touch of elegance to your dessert spread.
Kitchen Equipment You'll Need
Before we dive into the recipe, let's make sure you have all the necessary equipment ready:
- Baking Pans
- Electric Mixer
- Parchment Paper
Having these essentials on hand will ensure a smooth baking process.
The Recipe
Now, let's get down to the delicious details. Here's how to make Strawberry Almond Shortbread Cookies:
Ingredients:
- 1 cup room temperature unsalted butter
- 2/3 cup granulated sugar
- 1/2 tsp almond extract (imitation almond is fine, or you can use vanilla)
- 2 cups all-purpose flour
- 1/2 cup strawberry preserves
For the Icing:
- 1/2 cup confectioners sugar
- 3/4 tsp almond or clear vanilla extract (to keep the icing white, use clear vanilla)
- 1 tsp milk
Instructions for strawberry almond thumbprint cookies
- Preheat your oven to 350 degrees Fahrenheit.
- Using an electric mixer, cream together the room temperature butter and granulated sugar until the mixture is smooth. Add the almond extract (or vanilla) for that delightful nutty aroma.
- Gradually mix in the all-purpose flour until the dough comes together. Be careful not to overmix; you want the dough to just combine.
- Roll the dough into 1.5-inch balls and place them on parchment-lined baking pans. With your thumb or finger, make a small hole in the middle of each ball.
- Fill the hole with strawberry preserves, allowing them to nestle snugly into the cookies.
- Sprinkle a bit of granulated sugar over the top of each cookie for that perfect hint of sweetness.
- Bake in your preheated oven for 14-18 minutes, or until the cookies are lightly browned. Keep an eye on them; you don't want to overbake!
- Allow the cookies to cool for one minute on the baking sheets.
- In a medium bowl, mix together the confectioners sugar, almond (or clear vanilla extract), and milk until you have a smooth icing.
- Drizzle the icing lightly over the warm cookies. For an extra layer of sweetness, you can even add more icing once the cookies have cooled and the first layer has set. YUM!
Tips and Variations
- If you're not a fan of almonds, you can use clear vanilla extract in both the cookie dough and icing for a classic vanilla flavor.
- Feel free to experiment with different fruit preserves or jams for a unique twist. Raspberry, apricot, or blueberry would all work wonderfully.
- To make these cookies more festive, you can add a touch of food coloring to the icing for special occasions or holidays.
Storing Leftovers
If you somehow manage to have leftovers, store these cookies in an airtight container at room temperature. They should stay fresh for up to a week. Alternatively, you can freeze them for longer storage. Just be sure to separate the layers with parchment paper to prevent sticking.
Perfect Pairings for strawberry almond thumbprint cookies
These Strawberry Almond Shortbread Cookies are fantastic on their own, but if you're looking to take your dessert experience to the next level, consider these pairings:
- Tea: Enjoy these cookies with a cup of hot tea, such as Earl Grey or a fruity herbal blend. The combination of flavors is simply divine.
- Ice Cream: Create a sensational dessert by sandwiching a scoop of your favorite ice cream between two of these cookies. It's an instant ice cream sandwich!
- Milk: Classic, simple, and always a winner – dunking these cookies in a glass of cold milk is a timeless treat.
FAQ for strawberry almond thumbprint cookies
Q: Can I use frozen strawberries instead of preserves? A: While preserves are recommended for their thick consistency, you can use frozen strawberries if that's what you have. Just be sure to thaw and drain them before using.
Q: Can I make the dough ahead of time and bake later? A: Absolutely! You can prepare the dough, shape it into balls, and freeze them. When you're ready to bake, just follow the instructions and add a couple of extra minutes to the baking time.
Q: Can I use salted butter instead of unsalted? A: You can, but keep in mind that salted butter may affect the overall flavor balance. If you use salted butter, reduce the amount of added salt in the recipe or skip it altogether.
Share the Love
We hope you enjoy making and savoring these Strawberry Almond Shortbread Cookies as much as we do. Don't forget to share this recipe with your friends and family, and if you'd like to see more mouthwatering recipes like this, be sure to subscribe to our blog. Happy baking!
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Strawberry Thumbprint cookies
Equipment
- Baking Pans
- Electric Mixer
- Parchment Paper
Ingredients
- 1 cup room temp unsalted butter
- 2/3 cup granulated sugar
- 1/2 tsp almond extract imitation almond is fine, so is vanilla
- 2 cups all purposed flour
- 1/2 cup strawberry preserves
Icing
- 1/2 cup confectioners sugar
- 3/.4 tsp almond or clear vanilla extract to keep icing white use clear vanilla
- 1 tsp milk
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Using an electric mixer, cream together the room temperature butter and granulated sugar until the mixture is smooth. Add the almond extract (or vanilla) for that delightful nutty aroma.
- Gradually mix in the all-purpose flour until the dough comes together. Be careful not to overmix; you want the dough to just combine.
- Roll the dough into 1.5-inch balls and place them on parchment-lined baking pans. With your thumb or finger, make a small hole in the middle of each ball.
- Fill the hole with strawberry preserves, allowing them to nestle snugly into the cookies.
- Sprinkle a bit of granulated sugar over the top of each cookie for that perfect hint of sweetness.
- Bake in your preheated oven for 14-18 minutes, or until the cookies are lightly browned. Keep an eye on them; you don't want to overbake!
- Allow the cookies to cool for one minute on the baking sheets.
- In a medium bowl, mix together the confectioners sugar, almond (or clear vanilla extract), and milk until you have a smooth icing.
- Drizzle the icing lightly over the warm cookies. For an extra layer of sweetness, you can even add more icing once the cookies have cooled and the first layer has set. YUM!
