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Raspberry-Almond Shortbread Thumbprint Cookies

This melt in your mouth cookie is one of our entire family’s favorite cookies. I always make them during the holidays and they disappear within a day. I also make them for tea parties as they are pretty cookies and look great on a platter! You can substitute the raspberry jam with any flavor jam you like. And if you don’t like the almond flavoring, substitute vanilla extract instead. These are versatile and extremely easy to make! Enjoy!

And if you stay in our Cascade Luxury Suite during the holidays you may just get these in your cookie jar!

This recipe, and 499 others can be found in our cookbook, Rocky Mountain Lodge & Cabins MORE Favorite Recipes, which you can purchase at our GIFT SHOP.

Prep Time: 1 Hour and 15 Minutes
Cook Time: 15 Minutes
Total Time: 1 Hour and 30 Minutes
Servings: about 3 dozen cookies

Ingredients:

  • COOKIES:
  • 2/3 cup sugar
  • 1 cup (2 sticks) butter, softened
  • 1/2 tsp. almond extract
  • 2 cups sifted all purpose flour
  • 1/2 cup raspberry jam (or other flavor)
  • GLAZE:
  • 1 cup powdered sugar
  • 1 1/2 tsp. almond extract (or vanilla)
  • 2-3 tsp. water

Instructions:

  1. COOKIES:

  2. Combine sugar, butter and 1/2 tsp. almond extract. Beat on medium speed until creamy, about 2-3 minutes. Reduce speed to low, add the flour. Beat until well mixed. Cover and chill at least 1 hour.

  3. Once the dough is chilled, preheat the oven to 350°F.

  4. Shape chilled dough into 1-inch balls and place 2-inches apart on cookie sheets. With your thumb, make an indentation in the center (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam. Bake for 14-18 minutes, or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. Cool completely.

  5. GLAZE:

  6. In a small bowl with a wire whisk, stir together the powdered sugar, 1 1.2 tsp. almond extract, and the water, until smooth. Drizzle over cooled cookies.

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