Raspberry and Almond Shortbread Thumbprints

Raspberry and Almond Shortbread Thumbprints

Desserts Nut Desserts Almond Desserts

Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze.

Servings per recipe: 36
Calories per serving: 104
Preparation time: 30m
Total cooking time: 1h 15m


  • 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
  • 1/2 cup confectioners' sugar
  • 3/4 teaspoon almond extract
  • 1 teaspoon milk


  • 1   Preheat oven to 350 degrees F (175 degrees C).
  • 2   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, and fill the hole with preserves.
  • 3   Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
  • 4   In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

Nutrion facts:

Total Fat 5.2g 8%
    Saturated Fat 3.0g  
Cholesterol 14mg 5%
Sodium 37mg 1%
Potassium 9mg  
Total Carbohydrates 13.7g 4%
Dietary Fiber 0.2g  
Protein 0.8g 2%
Sugars 8g  
Vitamin A 158IU  
Vitamin C 0mg  
Calcium 3mg  
Iron 0mg  
Thiamin 0mg  
Niacin 1mg  
Vitamin B6 0mg  
Magnesium 2mg  
Folate 13mcg