Raspberry Almond Shortbread Thumbprints

WaffleCrumbs aka Lyn


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!


☆☆☆☆☆ 0 votes

45 Min
14 Min


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

How to Make Raspberry Almond Shortbread Thumbprints


  • 1Combine 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.
  • 2Heat 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.
  • 3Bake for 14-18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheet. Cool completely.
  • 4Meanwhile, stir together last 3 ingredients in small bowl with wire whisk until smooth. Drizzle over cooled cookies.

Printable Recipe Card

About Raspberry Almond Shortbread Thumbprints

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American

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