Raspberry Almond Shortbread Thumbprints Recipe - Allrecipes.com
Raspberry Almond Shortbread Thumbprints Recipe
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Raspberry Almond Shortbread Thumbprints

Recipe by  

"A thumbprint cookie with raspberry and drizzled with an almond glaze."

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Ingredients Edit and Save

Original recipe makes 3 1/2 dozen cookies Change Servings
  • PREP

    45 mins
  • COOK

    14 mins

    2 hrs 15 mins


  1. Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until well mixed. Cover; refrigerate at least 1 hour.
  2. Heat oven to 350 degrees F. Shape dough into 1-inch balls. 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.
  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. Add an additional teaspoonful of water if desired for drizzling consistency. Drizzle over cooled cookies.
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  • * Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right from the refrigerator.

Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

I have made this cookie for 4 yrs. and it is still everyone's favorite. It even won 2nd. place in a charity contest! It is a little involved to make, but well worth the effort. I use a wine bottle cork dipped in a little flour to make the "thumbprint" and I have found that seedless jam really does work the bset.

Most Helpful Critical Review
Dec 12, 2007

Eh, these were ok. I consider myself a great baker, but these just did not turn out. They did not hold their shape at all during baking, so I tried another reviewers suggestion of baking them in a mini-muffin tin. Those ones turned out a little, but they were all still hard as rocks the next day.


101 Ratings

Dec 11, 2004

Great, and an even better thing to do is make them in a mini muffin pan and use the bottom of a wooden spoon to deepen the hole. The end result is that you have cute little mini tartletts!

Jan 25, 2004

OH MY GOSH! I have found a new favorite cookie recipe! These are awesome! I saw the same recipe in my Taste of Home cookbook, so when I saw it here, too, I just knew I had to try it. I did make a few changes: 1. I used vanilla instead of almond, simply because I didn't have any almond extract...they were still superb. 2. Due to reviews, I added a tablespoon or two more sugar and a few tablespoons less of flour....they were not dry at all and rolled very easily. 3. I did not have "seedless" jam, so I used regular kind (with seeds)....just fine....I can't see a reason to use seedless, unless you have dentures :) Sidenote: The cookbook recipe called to chill the dough for an hour. I was impatient and did not do this, and they were great. It did say, though, it would make the dough easier to handle, so if you're having trouble, maybe trying the "chilling thing". I just can't get over how outstanding these cookies are....must try this one people!

Dec 28, 2007

These cookies have been a Christmas family favorite since they first appeared in a Pillsbury Classic cookbook many years ago. Nothing to change or tweak...buttery and tender cookie that just melts in your mouth. Every year I say I'm going to try a different flavor jam but always continue to make them as is, with the raspberry. This is simply a delicious cookie that makes a pretty presentation on a Christmas Cookie platter.

Nov 14, 2007

This is a DELICIOUS cookie that I have been making for the past several holiday seasons. It is delicate and flaky. Great served with a cup of fresh brewed tea. The "other" Raspberry Almond Shortbread Thumbprints recipe on this website, is the "exact" cookie base as this recipe. The only difference is the measurement of glaze ingredients. My family will be making several dozens this holiday season!

Aug 18, 2005

These cookies are wonderful! I am forever making them! If you don't have any jam, then just bake without they still taste great! Also feel free to substitute the almond extract for vanilla.

Dec 06, 2007

Wow! What a terrific cookie! Everyone that's tried them today, LOVES them. Just to reinforce...it is best to chill the dough and I used the tip from someone else about using the 1/4 tsp. spoon to make the "thumbprint"....kept them uniform and the jam melted well to fill in the hole. I am not an almond fan so I used vanilla extract and they are REALLY good! I'll be making more of these for my holiday trays this year.


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  • Calories
  • 94 kcal
  • 5%
  • Carbohydrates
  • 13.2 g
  • 4%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 4.4 g
  • 7%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.7 g
  • 1%
  • Sodium
  • 45 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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