Raspberry Almond Shortbread Thumbprint Cookies

9:24 PM


My mom loves all things raspberry. I decided to make her these for her birthday. They were a hit. She absolutely loved them.

They were fairly simple to make.. though I will admit, I did make a bit of a mess when it came to the jam. I would advise allowing them to remain on the cooling rack for awhile to prevent them from sticking. The glaze set pretty quickly, which was a pleasant surprise. (Especially considering it was approximately eighty degrees outside the week I made these.)

I would definitely make these again. Maybe I'd get adventurous and try it with different jams.


2 cups + 2 Tbsp all-purpose flour (don't pack flour in when measuring)
1/4 tsp salt
1 cup unsalted butter, cold and diced into 1 Tbsp pieces
2/3 cup granulated sugar
1/2 tsp almond extract
1/2 cup raspberry jam, seedless if preferred

Glaze (optional)
1 cup powdered sugar
1 tsp almond extract
2 - 4 tsp water


Preheat oven to 350 degrees. In a mixing bowl whisk together flour and salt, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar until combined (it will take a minute or two since the butter is cold. If you don't have a paddle attachment that constantly scrapes bowl, then occasionally stop mixer and scrape down sides and bottom of bowl).
Mix in almond extract then add in flour blend until mixture comes together (it will take a bit of mixing since the butter is cold, so be patient, it will seem really dry at first).
Shape dough into 1-inch balls, about 1 Tbsp each, and place 2-inches apart on ungreased baking sheets.
Make a small indentation with thumb or forefinger in each cookie (large enough to fit 1/4 - 1/2 tsp of jam). Fill each with 1/4 - 1/2 tsp jam.
Chill in refrigerator 20 minutes (or freezer for 10 minutes). Bake in preheated oven 14 - 18 minutes.
Cool several minutes on baking sheet then transfer to a wire rack to cool (at this point you can add a little more jam if you'd like to, it just won't be set like the other is). Drizzle cookies with glaze when when cool. Store cookies in an airtight container.

For the glaze:
Whisk all glaze ingredients together in a small mixing bowl, adding enough water to reach desired consistency.
Pour or spoon mixture into a sandwich size resealable bag, cut a small tip from one corner and drizzle over cookies.

The recipe is originally from Cooking Classy.

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