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Raspberry Almond Shortbread Thumbprints

Raspberry Almond Shortbread Thumbprints

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.

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45 min
Prep Time
02 hrs 40 min
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.

How to make

  1. STEP 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. STEP 2

    Heat oven to 350°F.

  3. STEP 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. STEP 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. STEP 5

    Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.

Read the Story Behind the Recipe

Tip #1

We love classic Christmas cookies. Our spritz cookies and peanut butter blossoms will bring back memories of Christmas's past. 

Nutrition (1 cookie)

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