{Cookie Week} Raspberry Almond Shortbread Thumbprints

My mother-in-law always has the best cookie plate every year.  She makes sure everyone has their annual favorites and takes the time to make dozens of batches.  Last year, I couldn’t get enough of these Raspberry Almond Shortbread Thumbprints.  They are somewhat time consuming, but make the most delicious cookie!


Raspberry Almond Shortbread Thumbprints

1 cup butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam

1 cup powdered sugar
2 to 3 teaspoons water
1 1/2 teaspoons almond extract

For the cookies, combine butter, sugar and  almond extract in large mixing bowl. Beat at medium speed, scraping bowl often until creamy. Reduce speed to
low; add flour. Beat until well mixed (2 to 3 minutes). Cover and refrigerate at least 1 hour.

Heat oven to 350 degrees. 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 tsp jam.

Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheets. Cool completely.

Meanwhile, stir together all glaze ingredients in small bowl with wire whisk until smooth. Drizzle glaze over cooled cookies. Makes 3 1/2 dozen



1 Comment

Filed under Christmas, Cook, Treats

One response to “{Cookie Week} Raspberry Almond Shortbread Thumbprints

  1. these are lovely! I adore thumbprints this time of year!

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