Real Recipes From Real Home Cooks ®

raspberry almond shortbread thumbprints

Recipe by
W a
Anywhere, AL

From Land O' Lakes Recipe Collection Top 50, August 2000. 1 cookie = 90 cal., 1 g. protein, 13 g. carb., 4 g. fat Tasty little cookies! Would definitely make these again! My youngest even enjoyed them and she doesn't like "fruit" in desserts!

yield 42 serving(s)
prep time 45 Min
cook time 14 Min
method Bake

Ingredients For raspberry almond shortbread thumbprints

  • 1 c
    butter, softened
  • 2/3 c
    sugar
  • 1/2 tsp
    almond extract
  • 2 c
    all purpose flour
  • 1/2 c
    raspberry jam
  • 1 c
    powdered sugar
  • 2-3 tsp
    water
  • 1 1/2 tsp
    almond extract

How To Make raspberry almond shortbread thumbprints

  • 1
    Combine butter, sugar and almond extract in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2-3 minutes). Add flour. Reduce speed to low; beat until well mixed (2-3 minutes). Cover; refrigerate at least 1 hour.
  • 2
    Heat oven to 350*. Shape dough into 1" balls. Place 2" apart on engrossed cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 t. jam.
  • 3
    Bake for 14-18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheet. Cool completely.
  • 4
    Meanwhile, stir together last 3 ingredients in small bowl with wire whisk until smooth. Drizzle over cooled cookies.

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