Easy Linzer Thumbprints

Easy Linzer Thumbprints

Crisco Baking Sticks(R) 0

"Buttery tasting almond cookies are filled with a bit of raspberry jam and dusted with powdered sugar for a sweet treat."

Ingredients 55 m {{adjustedServings}} servings 118 cals

Serving size has been adjusted!

Original recipe yields 30 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 41 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Heat oven to 350 degrees F.
  2. Cream together shortening, sugar and almond extract in large bowl until well combined. Add egg; beat until light and fluffy. Add ground almonds, flour and salt; mix on medium speed of mixer until well blended.
  3. Roll dough into 1-inch balls; place on ungreased baking sheets. Indent each ball with thumb.
  4. Bake 20 to 25 minutes. Fill each indent with scant 1/2 teaspoon fruit preserves or jam. Return to oven; bake an additional 5 minutes. Let stand 5 minutes, then remove to rack to cool completely. Sprinkle with powdered sugar when cooled, if desired.
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  • * Substitution: You can substitute 1 stick Crisco(R) Butter Flavor All-Vegetable Shortening Sticks for 1 cup Crisco(R) Butter Shortening.
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Reviews 8

  1. 10 Ratings


Excellent cookies. Got rave reviews from about 30 people. I did substitute margarine for the Crisco Butter Shortening - Sorry Crisco. I didn't have any Crisco. Very easy, very quick, nice presentation with the powdered sugar. I doubled the recipe and got 76 cookies. I'll be making more of these for Christmas.

Paula T

Love these and make this exact recipe every Christmas!


These were yuck. Very bland and weird consistency. I think they would have been much better with actual butter.