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raspberry almond shortbread thumbprints

(1 rating)
Recipe by
Carol Junkins
Hanson, MA

Well, these are my very favorite cookie I make !!! The almond makes it for me! Now you could add any kind of jam that is your favorite !!! The picture shows how great they look when done.

(1 rating)
method Bake

Ingredients For raspberry almond shortbread thumbprints

  • 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

How To Make raspberry almond shortbread thumbprints

  • 1
    Combine butter, sugar and almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy, Reduce speed to low and add flour. Cover: and refrigerate at least 1 hour.
  • 2
    Heat oven to 350 degrees. Shape dough into 1-inch balls. Place 2 inches apart onto un-greased cookie sheets. Make indentation in center of cookie with thumb ( I use the handle of a wooden spoon) may crack slightly. Fill each indentation with about 1/4 teaspoon jam.
  • 3
    Bake for 14-18 min. or until edges are lightly browned. Let stand 1 minute: remove from cookie sheet. Cool completely.
  • 4
    Meanwhile, stir together all the glaze ingredients in small bowl with wire whisk until smooth and drizzle over cookies !

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