Shortbread and Raspberry Heaven

Raspberry Almond Thumbprint Cookies

1 cup butter, softened
2/3 cup white sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam

3/4 cup confectioners’ sugar
3/4 teaspoon almond extract
1 Tablespoon milk

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger (I used a 1/2 teaspoon measure, round side down), and fill the hole with preserves (I used 1/4 teaspoon to scoop).

Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.

In a small bowl, mix together the confectioners’ sugar, 3/4 teaspoon almond extract, and milk until smooth (adjust milk amount if needed to get proper consistency). Drizzle lightly over warm cookies.

(Recipe from with a few adjustments)

raspberry almond thumbprint closeup
raspberry almond thumbprint - with flash
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2 Comments on “Shortbread and Raspberry Heaven”

  1. Liora Says:

    I love Allrecipes. I’m not sure there’s a need to ever buy another cookbook with that site. The cookies sound delicious. I like that the ingredients are simple. I don’t usually have milk on hand, but I’d imagine that water would work okay. Thanks for posting. Allrecipes has been killing me with their drooly photos of cookies lately.

  2. Angela, Australia Says:

    Aussie Jam Drops! Mmmmmmmmm……..