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Raspberry Almond Shortbread Thumbprints
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1 cup Land O Lakes® Butter, softened

2/3 cup granulated sugar

1/2 teaspoon almond extract

252 grams (2 cups) all-purpose flour

1/4 teaspoon salt

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.

How to make

  1. STEP 1

    Combine butter, granulated sugar and 1/2 teaspoon almond extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour and salt; beat at low speed, scraping bowl often, until well mixed. (Dough may be crumbly at first; continue mixing until it comes together in a smooth ball.) 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, keeping dough refrigerated between batches. 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. Store prepared unbaked cookies in refrigerator while wating for other pans to bake.

  4. STEP 4

    Bake 14-18 minutes or until edges are lightly browned. Let stand 2 minutes 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.

Tip #1

We love classic Christmas cookies. Our Best Ever Spritz and Peanut Blossom Cookies will bring back memories of Christmas past. 

Tip #2

This cookie is most successful when you weigh the flour. Measuring flour by the cup often results in different amount of flour from baker to baker, and too much flour can result in dry, crumbly cookies.

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