Raspberry Almond Thumbprint Cookies

Katrina Freed


Decades ago my daughter in law made these and I fell in love with them. I lost the original recipe and found this excellent one which I believe is the same one we lost!


☆☆☆☆☆ 0 votes

Makes three dozen small cookies
10 Min
11 Min



  • 1 c
  • 2/3 c
  • 1/2 tsp
    almond extract
  • 2 c
  • 1/2 c
    raspberry jam

  • 1 c
    powdered sugar
  • 3 tsp
  • 1-1/2 tsp
    almond extract

How to Make Raspberry Almond Thumbprint Cookies


  1. Preheat oven to 350
  2. Cut butter into small pieces and With electric mixer until smooth
  3. Add sugar and vanilla extract and best till combined
  4. Add flower and mix on slow until combined
  5. Scrape sides of bowl often as you continue mixing until dough begin to form
  6. Roll dough into 1” balls and indent with thumb or knuckle to form a shallow well
  7. Using a very small spoon, drop 1/4 teaspoon of preserves into each well
  8. Bake at 350 for 11 minutes or until very slightly golden around the edges, remove from oven and leave cool slightly then place in n waxed paper or cooling rack
  9. While cookies are baking mix all glaze ingredients together. Add tiny drops of water as needed to achieve desired glaze consistency
  10. Allow cookies to cool completely then drizzle with glaze

Printable Recipe Card

About Raspberry Almond Thumbprint Cookies

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

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