Raspberry Almond Shortbread Thumbprints

Raspberry Almond Shortbread Thumbprints
3164
316 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

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.

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!

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