Raspberry-Almond Shortbread Thumbprints


  • 2/3 cup granulated sugar
  • 1 cup (2 sticks) butter (at room temperature)
  • 1 1/2 to 2 teaspoons almond extract, divided
  • 2 cups flour
  • 1/2 cup raspberry jam
  • 1 cup confectioners' sugar
  • 2 to 3 teaspoons water (about)


  1. Heat oven to 350 degrees F.
  2. In large mixer bowl, combine granulated sugar, butter and 1/2 teaspoon of the almond extract. Beat at medium speed until creamy, 2 to 3 minutes.
  3. Reduce speed to low, add flour and beat until well-mixed, 2 to 3 minutes. Cover and chill dough 1 hour.
  4. Shape dough into 3/4-inch balls. Place on ungreased cookie sheets 2 inches apart. Make indentation with thumb in middle of each cookie. Fill with 1/4 teaspoon jam.
  5. Bake in preheated oven 14 to 18 minutes, or until edges are lightly browned. Let stand 1 minute, then remove from cookie sheets; cool completely on wire racks.
  6. In small bowl, stir together confectioners' sugar, remaining 1 to 1 1/2 teaspoons almond extract (to taste) and the water. Drizzle over cookies while on racks.

Makes 4 dozen.

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