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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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
1 cup powdered sugar
2 to 3 teaspoons water
1 1/2 teaspoons almond extract
*Substitute 1/2 cup of your favorite flavor jam.
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.
Heat oven to 350°F.
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.
Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.
We love classic Christmas cookies. Our spritz cookies and peanut butter blossoms will bring back memories of Christmas's past.
Explore reviews fromour online community
I enjoyed making them, and in the end, they were delicious! I accidentally used 2/3 cup of butter. I froze them like told, but my dough was still very crumbly. I know it wasn't the butter because butter should make moist. I decided to add 3 eggs and I baked them for 17-18 min. They ended our wonderfully. I may not bake them again, but I have to admit they turned out well considering what I had done.
I used 2/3 cup of butter instead of a half. And I had to use 3 eggs due to a crumbly dough, and I used vanilla extract instead of almond because of any nut allergies.
These are my favorite cookies and we’ve been making them for years without incident. This year for the 1st time ever I made them and had an issue with them flattening out. I’m not sure if it has to do with my butter or my flour. Every year we buy all brand new flour and this year I used my old flour so that may have been the problem. I also bought unsalted butter and cannot remember if we used salted or unsalted in the past. The only other thing I can think is I chilled it for too long enough...
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