Raspberry Almond Shortbread Thumbprints

If you're finding that your cookies are flattening too much, just add more flour! After you've made this cookies a number of times, you'll get a feel for how the dough should be and know when to add flour. Generally, you should be able to roll the dough into a ball without it sticking to your hands. You can try baking a half dozen cookies to begin with to see if the consistency is right and if they flatten too much, add flour. Don't worry about the dough feeling crumbly. Shortbread cookies are supposed to be that way!

Posted June 08, 2017 by Tricia

I have been making these cookies for 20 years now. Everyone loves them! If your dough is too crumbly, you are using too much flour. I measure all my flour and 1 cup is 128 grams. For this recipe you will need 256 g. If you do this you will get perfect cookies every time!

Posted April 02, 2017 by Jennifer

those are the best cookies ever . a coworker brought them to work on christmas and i was hooked . she gave this recipe and i been making them since not just for christmas

Posted March 12, 2017 by Rosanna

Wow these look great! I recently tried a recipe that used cocoa powder in the dough and it was fantastic! I will have to try these next.

Posted January 18, 2017 by Meghan

I made the cookies and they came out good!!! At first they looked bad, when i put them in the oven but when they came out they were so perfect i almost didn't want to eat them.

Posted January 12, 2017 by Hannah

Consistent positive results year after year. Please note that many of the negative reviews include comments such as "I added an egg" or "after rolling them into cookies." Seems like those ratings don't apply to this recipe. Baking is a rather exacting science. That being said, I prefer a more subtle almond flavor in the glaze and have recently begun halving the almond extract IN THE GLAZE ONLY, which would obviously have no effect on the cookie itself.

Posted December 24, 2016 by John

Hello fellow bakers! Just made these for Christmas and they are perfect! The problems that some of you are having is not with the recipe, but with the lack of instructions. Go to Sally's Baking Addiction (she's uses this recipe) but has very detailed instructions. The key to keeping these cookies from spreading is to keep the dough COLD. I formed the cookies, made the indentation, then placed them back in the refrigerator. You cannot bake a cookie with butter as its main ingredient without making sure the dough is very COLD when it is placed into the oven. That's key to this cookie's success. Good luck!

Posted December 23, 2016 by Jennifer

Not sure why others are having such a hard time with this recipe...it has always turned out perfectly for me. I've made these for several years now and they are always requested! Amazing recipe! Follow directions exactly and they should come out perfectly...refrigerate a couple of hours, only make 1" balls, and do not over flatten. Just make a round divet in the center and don't overfill with jam! Delicious!!

Posted December 23, 2016 by Holly

I found my cookie dough crumbled easily when I pressed down with my thumb (maybe needs less flour or more butter) The glaze was a dry ball when followed directions (I added a few teaspoons of Irish cream liqueur to give it flavour and a runny enough consistency to drizzle over cookies, turned out pretty amazing)

Posted December 17, 2016 by Amy

I've been making these for years and always love them. This year- for the first time, they were terrible! They totally flattened out. The only difference from years past I can think of is that I let the butter get to room temp before making the dough. I chilled for 2 hours before baking and another 20 mins after rolling them into cookies- still flattened. I am SO dissappointed.

Posted December 16, 2016 by Natalie

Batter was extremely crumbly so I added 1 egg (on half a recipe). Like other reviewers have said, they looked great going into oven but came out horribly. Will not be trying this recipe again.

Posted December 15, 2016 by A

great! I substituted the butter for shortening, because I saw people having trouble with theirs flattening. I basically treated it like a pie crust but rolled it as a cookie. They came out fantastic!

Posted November 25, 2016 by Christy

This is one of the best cookie recipes ever. My husband constantly asks for these. You have to keep thumb print small and do not over bake to get them perfect. I have to make so many at Christmas time because everyone eats so many

Posted November 20, 2016 by Kelly

Don't refrigerate the dough make them right away, you will never have a problem. These cookies have NEVER failed me.

Posted October 03, 2016 by Vicki

Horrible disappointment!! They looked so cute before baking, but after baked they flattened out and look horrible!!!! I was making this to make a platter of mixed cookies for my grandson's baptism and am so disgusted!!! I have been baking over 40 years and don't understand why Land O Lakes has not corrected this! Also, the cookies were crumbling I had to knead each cookie roll to not crumble!

Posted August 23, 2016 by Cathy

I LOVE these cookies and so does everyone who tries them. Raspberry is the favorite but I have also tried with other preserves--blackberry, apricot. All yummy. I make them (lots of them) at Christmastime mostly; I am now getting ready to bake a batch for a friend's 85th b-day. I will ship them in the mail and, as always, my friend will love the gift and thought. ;-)

Posted August 21, 2016 by Clare