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Raspberry Almond Shortbread Thumbprints

(recipe, Deanna Dudney)

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  1. 1 Cookies
  2. 1 cup butter, softened
  3. ⅔ cup sugar
  4. ½ tsp. almond extract
  5. 2 cups all-purpose flour
  6. ½ cup raspberry jam
  7. 1 GLAZE
  8. 1 cup powdered sugar
  9. 2 tsp. water, (or more)
  10. 1½ tsp. almond extract


  1. Combine butter, sugar and almond extract in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Reduce speed to low; add flour. Beat until well mixed (2 to 3 minutes). Cover; refrigerate at least 1 hour.
  2. Heat oven to 350°. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about ¼ 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. Drizzle over cooled cookies.