Raspberry Almond Shortbread Thumbprints

Raspberry Almond Shortbread Thumbprints
3244
324 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.

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

Nutrition Facts (1 cookie)

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

Recipe Comments and Reviews

Rating

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.

Rating

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.

Rating

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.

Rating

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!

Rating

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!!

Rating

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)

Rating

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.

Rating

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.

Rating

Easiest and best thumbprint cookies I ever made! I cannot wait to try some more LOL cookie recipes.

Rating

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!

Rating

the people that complained obviously did something wrong on their part, they are delicious and completely foolproof

Rating

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

Rating

Love these cookies! I also use lemon curd for the filling as well as seedless raspberry jam. They never fail.

Rating

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

Rating

I read all these comments and had been having trouble with my cookies spreading too, after having had success in the past with the same recipe. The person who said you have to use pure CANE sugar is right. I went to the store and purchased CANE sugar (not just plain granulated sugar) and apparently that was the trick. The cookies turned out perfect. Surprising to me that all white granulated sugar is NOT the same!

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.

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