Raspberry Almond Shortbread Thumbprint Cookies

Sweet, buttery treats filled with just a touch of raspberry jam … this cookie has been a part of holiday celebrations for generations!


SERVINGS

42

PREP TIME

45 min

COOK TIME

2 hr

Ingredients

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

For the glaze:

  • 1
    cup powdered sugar
  • 2-3
    teaspoons water
  • 1 1/2
    teaspoons almond extract

Directions

  1. 1

    Combine softened butter, sugar and ½ teaspoon almond flavoring in a medium bowl.

  2. 2

    Beat at medium speed, scraping bowl often, until creamy.

  3. 3

    Add flour; beat at low speed, scraping bowl often, until well mixed.

  4. 4

    Cover; refrigerate at least 1 hour or until firm.

  5. 5

    Heat oven to 350 F.

  6. 6

    Using even tablespoons of dough, shape into balls and place 2 inches apart onto ungreased cookie sheets.

  7. 7

    Make indentation in center of each cookie with thumb. Fill each indentation with about ¼ teaspoon jam.

  8. 8

    Bake 12 to 15 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.

  9. 9

    Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.

Recipe adapted from Land O Lakes.