Raspberry Almond Shortbread Thumbprints

Raspberry Almond Shortbread Thumbprints


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


2 h 15 m servings 94 cals
Serving size has been adjusted!

Original recipe yields 42 servings



  • 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

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  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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  • * Substitute LAND O LAKES(R) Soft Baking Butter with Canola Oil right from the refrigerator.
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  1. 101 Ratings


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 bott...

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!

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 m...

These cookies have been a Christmas family favorite since they first appeared in a Pillsbury Classic cookbook many years ago. Nothing to change or tweak...buttery and tender cookie that just mel...

This is a DELICIOUS cookie that I have been making for the past several holiday seasons. It is delicate and flaky. Great served with a cup of fresh brewed tea. The "other" Raspberry Almond Sh...

These cookies are wonderful! I am forever making them! If you don't have any jam, then just bake without they still taste great! Also feel free to substitute the almond extract for vanilla.

Wow! What a terrific cookie! Everyone that's tried them today, LOVES them. Just to reinforce...it is best to chill the dough and I used the tip from someone else about using the 1/4 tsp. spoo...

My gosh these area excellent cookies. These cookies melt in your mouth. I really didn't think they would be "that" good...but...wow, they were. I used sugar-free raspberry preserves only beca...

Yummy recipe!! I didn't have almond extract so I used vanilla instead. Also I added 1/2 cup blanched finely ground almonds to the dough. I halved the recipe, what a huge mistake!! Next time I'll...