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Raspberry Almond Shortbread Thumbprints

Raspberry Almond Shortbread Thumbprints

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Land O'Lakes, Inc.

A thumbprint cookie with raspberry and drizzled with an almond glaze.

Ingredients {{adjustedServings}} servings

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Original recipe yields 42 servings

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Nutrition

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  • Calories:
  • 94 kcal
  • 5%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 45 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until well mixed. Cover; refrigerate at least 1 hour.
  2. Heat oven to 350 degrees F. 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.
  3. Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. Cool completely.
  4. Meanwhile, stir together all glaze ingredients in small bowl with wire whisk until smooth. Add an additional teaspoonful of water if desired for drizzling consistency. Drizzle over cooled cookies.
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Reviews

PAM620
10
1/25/2004

I have made this cookie for 4 yrs. and it is still everyone's favorite. It even won 2nd. place in a charity contest! It is a little involved to make, but well worth the effort. I use a wine bottle cork dipped in a little flour to make the "thumbprint" and I have found that seedless jam really does work the bset.

JOANN31
8
12/11/2004

Great, and an even better thing to do is make them in a mini muffin pan and use the bottom of a wooden spoon to deepen the hole. The end result is that you have cute little mini tartletts!

MJWAGNER68
5
1/25/2004

OH MY GOSH! I have found a new favorite cookie recipe! These are awesome! I saw the same recipe in my Taste of Home cookbook, so when I saw it here, too, I just knew I had to try it. I did make a few changes: 1. I used vanilla instead of almond, simply because I didn't have any almond extract...they were still superb. 2. Due to reviews, I added a tablespoon or two more sugar and a few tablespoons less of flour....they were not dry at all and rolled very easily. 3. I did not have "seedless" jam, so I used regular kind (with seeds)....just fine....I can't see a reason to use seedless, unless you have dentures :) Sidenote: The cookbook recipe called to chill the dough for an hour. I was impatient and did not do this, and they were great. It did say, though, it would make the dough easier to handle, so if you're having trouble, maybe trying the "chilling thing". I just can't get over how outstanding these cookies are....must try this one people!