Raspberry Almond Shortbread Thumbprints

Raspberry Almond Shortbread Thumbprints
3134
313 Reviews
Thumbprint cookies with a buttery base, filled with raspberry preserves and drizzled with an almond glaze. These raspberry thumbprint cookies are special to serve, yet easy on your baking budget.
45 min
Prep Time
2:40
Total Time
42 cookies

Ingredients

Cookie

1 cup
Land O Lakes® Butter, softened
2/3 cup
sugar
1/2 teaspoon
almond extract
2 cups
all-purpose flour
1/2 cup
raspberry jam*

Glaze

1 cup
powdered sugar
2 to 3 teaspoons
water
1 1/2 teaspoons
almond extract
 
*Substitute 1/2 cup of your favorite flavor jam.

Directions

  1. Combine butter, sugar and 1/2 teaspoon almond extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour or until firm.
  2. Heat oven to 350°F.
  3. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.
  4. Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
  5. Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.

Recipe Tips

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 cookie)

Calories
90
Cholesterol
10mg
Carbohydrates
13g
Protein
1g
Fat
4g
Sodium
45mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

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!

Rating

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. ;-)

Rating

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!!

Rating

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!

Rating

One thing we all need to remember is that all flours and all wheats are not created equal. Some have a higher moisture content than others. What I've tried when doing a new recipe is to take a ball of dough, shape it as suggested, and cook this one sample in the microwave til done. This will show if you have too much or too little flour. I love this recipe -- have a daughter in law with an egg allergy and this is a tasty cookie she enjoys.

Rating

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!).

Rating

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.

Rating

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.

Rating

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

Rating

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.

Rating

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.

Rating

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.

Rating

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.

Rating

Hi Ange, initially the dough will look crumbly. It should come together after mixing. If it still looks crumbly, it could mean that there may be too much flour (which can happen if you are a heavy measurer). The dough will harden after chilling, and you can speed up the process in the freezer if you're in a hurry. Happy baking!

Rating

Hi Robin, you can definitely still use this dough. If you let it come to room temperature, they will bake just fine. Enjoy!

Rating

This is my firs time making shortbread cookies; is the mix supposed to be crumbly initially? Does it harden once I chill it? And can it be chilled in the freezer to speed up the process? thanks!

Test Kitchen Comment
From: mallory
Hi Ange, initially the dough will look crumbly. It should come together after mixing. If it still looks crumbly, it could mean that there may be too much flour (which can happen if you are a heavy measurer). The dough will harden after chilling, and you can speed up the process in the freezer if you're in a hurry. Happy baking!
Posted December 30, 2015

Rating

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!

Rating

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.

Rating

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!

Rating

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.

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