Raspberry Almond Shortbread Thumbprints

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

We LOVE these cookies!! Never had a problem with spreading etc. must use real butter and sugar, and cut drizzle in half don't need so much. And wait til cool before drizzling!!

Posted June 04, 2016 by Duanna

Thank you so much for this recipe! As usual it came out perfectly. These are my husbands favorite cookies, and since we own a Bed and Breakfast, I serve them to our guests quite often. I am always asked for the recipe and I am happy to provide it. I always give them the link to this site. Thanks again!

Posted May 06, 2016 by cam

HUGE disappointment! I have been baking for 40 years and have never had an experience like this-- the cookies looked gorgeous going into the oven but spread out flat during baking. I read on another website that this particular recipe has been an issue with many people, and they suggested adding an additional 1/4 cup of flour, refrigerating for several hours, and reducing the baking temp to 340. I'm going to try it again, but I'm just so angry that this happened (I need these cookies for a meeting tomorrow!).

Posted April 10, 2016 by Victoria

I've been making these for a decade and everyone loves them. They are so light and melt in your mouth. I wonder if the people who had problems with them spreading didn't use real Land O Lakes butter. I use Smucker's raspberry jelly instead of jam (don't like the seeds) and the flavor is amazing.

Posted February 13, 2016 by Ann

We didn't make the glaze for these and didn't miss it. These are the best shortbread cookies that I have ever eaten. I am a huge, HUGE fan of shortbread and have a dozen recipes that I use regularly for different desserts, like for lemon bars, for example, but this recipe—hands down, without a doubt—takes the win for cookies. From a foodie and frequent baker with very high expectations (a bit of a food snob, some may say), I really recommend this recipe. Try using European butter, too. You will be glad you did.

Posted January 30, 2016 by Faith

My husband's favorite cookie. I make them every year at Christmas. Love them and so easy to make

Posted January 23, 2016 by Donna

These cookies were a big winner. Everyone had to take some home. The cookie recipe is a good base for other goodies too. I'll be using this again and again.

Posted January 22, 2016 by Kim

I've been making this recipe every year since about 1998 (maybe even before then) and they come out perfect every time. I've made these both by refrigerating the dough first or just making them as soon as dough was done and have never had a problem with the cookies spreading or cracking. I love to watch people's expression when they first bite into these it's like they're in Heaven. These are definitely my go to cookie.

Posted January 06, 2016 by Irene

This is a simply delicious, sophisticated cookie and so attractive they make the perfect hostess gift. The recipe was crumbly so I added 2tsp water and did not refrigerate. The dough held a thumbprint nicely. In my dual fuel electric oven on bake 350* they were ready in 12 mins. The icing recipe makes too much and I discarded almost half. I made both raspberry and apricot and everyone loved them. This will be my go-to thumbprint recipe from here on.

Posted December 31, 2015 by Martha

My husband's favorite cookie. I make them every year at Christmas. I'm sorry some folks had trouble with the cookies spreading too much. Try refrigerating the dough overnight and use a cool cookie sheet.

Posted December 31, 2015 by Maryanne

Everyone loves this cookie!!! I refrigerate the dough quite a while, and make sure I have enough cookie sheets so the dough always goes on a cool sheet. People with flat cookies are probably not using pure cane sugar. Generic or store brand is not cane sugar and is known to cause flat cookies! I also make sure I stir the jam well, so it easily spoons into the indentation. My husband would eat these without jam or drizzle since he loves shortbread cookies....the drizzle makes them a little too sweet, so I plan to really cut down on that and just use a few stripes for decoration. Oh, and the kids can eat the dough since it has no eggs!

Posted December 24, 2015 by Annr

I tried doing this recipe and i followed all the directions, but my cookies spread out over the entire pan and didn't stay in the perfect form that I had put them in before I put them in the oven. Would be helpful to know that they should be in the fridge for at least 2 hours prior to baking. Big disappointment.

Posted December 23, 2015 by Julia

Made a double batch of these for the first time today and I'm really pleased with them so much so that will definitely make again! Tips: I used unsalted butter (not specified in the recipe), refrigerated the dough for 45 min. then put each pan of prepared cookies in the refrigerator for maybe 10 minutes to "set" before putting in oven. I made pineapple & poppyseed & they're wonderful. Plus for the grandkids didn't make the thumbprint, instead baking "balls" & when they came out of the oven placed a Hershey's Kiss in each one. My husband said the "cookies" are little crispy on edges but SOOOO yummy/buttery inside. Thanks Land O' Lakes!

Posted December 23, 2015 by Pat

This recipe was a flop - waste of time and ingredients. I followed the directions to a tee and my dough was super crumbly. I was able to form into balls but when I tried to add the indent for the jam, they just crumbled apart.

Posted December 23, 2015 by Gina