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Raspberry and Almond Shortbread Thumbprints

Raspberry and Almond Shortbread Thumbprints

  • Prep

    30 m
  • Cook

    18 m
  • Ready In

    1 h 15 m
Dee

Dee

Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

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  • Calories:
  • 104 kcal
  • 5%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 37 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
  3. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
  4. In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
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Reviews

MarcieJ
1233

MarcieJ

12/3/2006

These cookies taste great when made just the way the recipe is written. But, if you're like me and your cookies always turn out flat, here's how to make these cookies turn out taller, just like the ones in the picture. First, turn the oven temp down about 10 degrees. Second, don't soften the butter before mixing, just cut it into 1 tbsp pieces and mix with the sugar. Third, add an extra 1/4 cup of flour to the dough. Finally, once you've filled the thumbprints with jam, put the whole cookie sheet in the freezer for 10 minutes before baking. The first time I followed the recipe and my cookies were so flat the jam leaked through the bottom, and the second time I made these adjustments and the cookies not only tasted delicious, they looked perfect, too!

Kikigirl
391

Kikigirl

12/15/2005

I think I figured out why some people have trouble with this recipe. Made one batch, followed recipe exactly. They turned out great. Made another, but decided to substitute vanilla for the almond extract. BIG MISTAKE! They turned out flat as a pancake, so I'm attributing the cause to the switch in the extracts because I made a third batch, like the first (with the almond extract) and they were perfect. Also followed another reviewer's advice and used a chapstick end to make the hole. These are delicious and attractive IF you follow the recipe exactly.

naples34102
327

naples34102

12/28/2007

Have been making these for Christmas since they first appeared in a Pillsbury Classic cookbook many years ago. They are a tender, buttery, melt-in-your mouth cookie that also look pretty on the plate. They do spread a bit, so I always chill the dough first and roll the dough into balls a little smaller than the recipe suggests. This is simply a perfect Christmas cookie.

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