Raspberry Almond Shortbread Thumbprints

Thumbprint cookies with a buttery base, filled with raspberry preserves and drizzled with an almond glaze.

These raspberry thumbprint cookies are special to serve, yet easy on your baking budget.

You get a buttery shortbread cookie base, a bright, vibrantly flavored raspberry jam filling and they’re finished with a sweet almond glaze. 

• 45 min Prep Time
• 02 hrs 40 min Total Time
• 42 Cookies

Ingredients

COOKIE

1 cup Butter, softened

²/₃ cup granulated sugar

¹/₂ teaspoon almond extract

252 grams (2 cups) all-purpose flour

¹/₄ teaspoon salt

¹/₂ cup raspberry jam  

GLAZE

1 cup powdered sugar

2 to 3 teaspoons water

1 ¹/₂ teaspoons almond extract

*Substitute 1/2 cup of your favorite flavor jam.

How to make

1. STEP 1Combine butter, granulated sugar and 1/2 teaspoon almond extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour and salt; beat at low speed, scraping bowl often, until well mixed. (Dough may be crumbly at first; continue mixing until it comes together in a smooth ball.) Cover; refrigerate at least 1 hour or until firm.
2. STEP 2Heat oven to 350°F.
3. STEP 3Shape dough into 1-inch balls, keeping dough refrigerated between batches. Place, 2 inches apart, onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam. Store prepared unbaked cookies in refrigerator while wating for other pans to bake.
4. STEP 4Bake 14-18 minutes or until edges are lightly browned. Let stand 2 minutes on cookie sheets; remove to cooling rack. Cool completely.
5. STEP 5Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.