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Raspberry Almond Shortbread Thumbprint CookiesRaspberry Almond Shortbread Thumbprint Cookies

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!
Recipe adapted from Land O Lakes
Recipe adapted from Land O Lakes
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Raspberry Almond Shortbread Thumbrint Cookies
Raspberry Almond Shortbread Thumbprint Cookies
Prep Time80 Minutes
Servings42
Cook Time15 Minutes
Ingredients
FOR THE COOKIE: 1 cup butter, softened
2/3 cup sugar
1/2 teaspoon almond flavoring
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. Combine softened butter, sugar and ½ teaspoon almond flavoring in a medium bowl.
  2. Beat at medium speed, scraping bowl often, until creamy.
  3. Add flour; beat at low speed, scraping bowl often, until well mixed.
  4. Cover; refrigerate at least 1 hour or until firm.
  5. Heat oven to 350 F.
  6. Using even tablespoons of dough, shape into balls and place 2 inches apart onto ungreased cookie sheets.
  7. Make indentation in center of each cookie with thumb. Fill each indentation with about ¼ teaspoon jam.
  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. Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.
80 minutes
Prep Time
15 minutes
Cook Time
42
Servings

Directions

  1. Combine softened butter, sugar and ½ teaspoon almond flavoring in a medium bowl.
  2. Beat at medium speed, scraping bowl often, until creamy.
  3. Add flour; beat at low speed, scraping bowl often, until well mixed.
  4. Cover; refrigerate at least 1 hour or until firm.
  5. Heat oven to 350 F.
  6. Using even tablespoons of dough, shape into balls and place 2 inches apart onto ungreased cookie sheets.
  7. Make indentation in center of each cookie with thumb. Fill each indentation with about ¼ teaspoon jam.
  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. Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.