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    You are in: Home / Recipes / Raspberry Almond Shortbread Thumbprints Recipe
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    Raspberry Almond Shortbread Thumbprints

    Raspberry Almond Shortbread Thumbprints. Photo by Baby Kato

    1/5 Photos of Raspberry Almond Shortbread Thumbprints

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Gunnerbun's Note:

    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.

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    Units: US | Metric


    • 2/3 cup sugar
    • 1 cup butter (no substitutes)
    • 1/2 teaspoon almond extract
    • 2 cups flour
    • 1/2 cup raspberry jam (seedless is my preference)



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

    Browse Our Top Hand-Formed Cookies Recipes

    Ratings & Reviews:

    • on December 21, 2008


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 18, 2013


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 20, 2011


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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (18)


    Nutritional Facts for Raspberry Almond Shortbread Thumbprints

    Serving Size: 1 (908 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 99.7
    Calories from Fat 42
    Total Fat 4.6 g
    Saturated Fat 2.9 g
    Cholesterol 12.2 mg
    Sodium 42.0 mg
    Total Carbohydrate 13.8 g
    Dietary Fiber 0.2 g
    Sugars 8.2 g
    Protein 0.7 g

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