Raspberry Almond Shortbread Thumbprints

Total Time
Prep 15 mins
Cook 0 mins

This is a great recipe I stumbled across on the inside of a Land O Lakes butter box! I remember thinking that it looked good but recipes inside boxes couldn't possibly be good. Boy was I wrong. This one gets more compliments. Be sure to use real butter and roll small balls as it will help your cookies look better. The prep time does not including cooking time or cooling time.

Ingredients Nutrition

  • Cookies

  • 23 cup sugar
  • 1 cup butter (no substitutes)
  • 12 teaspoon almond extract
  • 2 cups flour
  • 12 cup raspberry jam (seedless is my preference)
  • Glaze

  • 1 cup powdered sugar
  • 1 12 teaspoons almond extract
  • 2 -3 teaspoons water


  1. Heat oven to 350°F
  2. In large mixer bowl combine sugar, butter, and almond extract.
  3. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).
  4. Reduce speed to low; add flour.
  5. Continue beating until well mixed (1 to 2 minutes).
  6. Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets.
  7. With thumb, make indentation in center of each cookie (edges may crack slightly).
  8. Fill each indentation with about ¼ t. jam.
  9. Bake for 14 to 18 minutes or until edges are lightly browned.
  10. Let stand 1 minute; remove from cookie sheet.
  11. Glaze:.
  12. In small bowl stir together powdered sugar and 1½ t. almond extract.
  13. Gradually stir in enough water for a thin glaze.
  14. Drizzle over cooled cookies.
  15. TIP: If cookies are spreading too much, chill dough 1 hour or stir in 1 to 2 T. flour.


Most Helpful

I think I was expecting more of a shortbread texture. They taste fine but I was glad I tasted the glaze before using it. I found it to be far too strong an almond taste so I pitched it and made it with just 1/2 tsp almond extract. Pretty presentation for sure but not quite the result I was looking for.

3shihmum December 21, 2008

Simple cookie to make and very tasty. I would make a few changes. After I had these in the oven I read the bottom of the recipe where it talks about chilling dough if it spreads or adding a tablespoon or two of extra flour if dough is soft. That would have been nice to know earlier on in the recipe. I am not going to put the jelly in the cookie before baking I think I will bake 1/2 way and then add jelly. I did not like that the jelly cooked out and spread all over the cookie sheet. I will make these again with my adjustments. I would cut down on the almond flavor in the glaze also.

School Chef December 18, 2013

My husband, grown children and grand kids love these cookies. I used Raspberry(green tomato) Jam , the cookies are delicious and so pretty.

Nana K February 20, 2011

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