Raspberry Almond Shortbread Thumbprints


Raspberry Almond Shortbread Thumbprints

A friend and culinary expert, Marcey Taylor


  • 2 c. AP flour
  • 2/3 c. sugar
  • 1 c. butter softened
  • ½ t. almond extract
  • ½ c. raspberry jam
  • 1 c. powdered sugar
  • 1 ½ t. almond extract
  • 2-3 t. water


  • In mixing bowl, combine flour, sugar, butter and extract until well blended, 1-2 minutes.
  • Refrigerate cookie dough for 1 hour. Prepare parchment paper-lined cookie sheets.
  • Remove from refrigerator and form into 1-inch balls. Place balls 2 inches apart on prepared pans.
  • Make indention in middle of each cookie using thumb. Place ¼ t. jam in each thumbprint.
  • Bake at 350° for 14-18 minutes or until slightly brown.
  • Glaze when cooled. For glaze, combine powdered sugar, almond extract and water. Mix well.


Store up to one week in the refrigerator or up to 3 months in the freezer.

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