Your cart is Empty.
Featured Menu Browse Recipes By Learn About Recipes By

Raspberry Almond Shortbread Thumbprint Cookies

Raspberry Almond Shortbread Thumbprint Cookies


2/3 cup sugar
1 cup (2 sticks) unsalted butter, softened
1/2 teaspoon almond extract
2 cups flour
1/2 cup raspberry jam
1 cup powdered sugar
1-1/2 teaspoons almond extract
3 teaspoons water

Cooking Instructions

1. Heat oven to 350 degrees F.

2. In large mixer bowl, combine sugar, butter and almond extract. Beat at medium speed until creamy (2 to 3 minutes). Reduce speed to low; add flour. Beat until well-mixed (2 to 3 minutes). Cover and chill dough for at least 1 hour.

3. Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. With your thumb, make indentation in center of each cookie (edges may crack slightly). Fill each indentation with about 1/4 teaspoon of jam.

4. Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. Cool completely on rack.

5. Meanwhile, in a small bowl, whisk together all glaze ingredients until smooth. Drizzle glaze over cooled cookies. Makes 3-1/2 dozen cookies.

Equipment List

CHEFS Recipe Exchange-Share Your Recipes CHEFS Recipe Exchange-Read Recipes Online
  • Print: 3x5
  • Print: 4x6
  • Print: Letter
  • Share Recipe
Get Email Exclusives
Sign up for CHEFS emails!

Love to cook? Receive CHEFS's emails with free shipping, exclusive offers, product news, recipes & more!