Every fall, the U.S. consumption of butter has to go up given the amount of baking that takes place in preparation for the holidays. And no matter what holiday you celebrate, there’s a cookie that goes with it.

Raspberry almond shortbread thumbprints is that cookie. Quintessentially Christmas with a super subtle almond flavor —once you make it, there’ll be major demands for it year after year. It’s a cookie recipe that I’ve made ever since Land O Lakes shared it originally. And I’ve come up with a few tips over the years to help successfully make the recipe —every time.

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Call them jam cookies or thumbprints

No matter what they’re called, the buttery, melt-in-your-mouth texture or the subtle almond flavor of the glaze are the top favorite reasons my family loves this raspberry almond cookie. Plus, they’re especially pretty on a holiday cookie plate or with a cup of tea on a cold afternoon.

If you especially love thumbprint cookies, make room on your cookie plate for a batch of lemon drops.

Ingredients for raspberry almond thumbprints

Similar to a classic shortbread cookie except this recipe has a little salt and almond extract flavoring. Here’s what’s in the dough:

• butter
• sugar
• flour
• salt
• almond extract

How to make raspberry almond shortbread cookies

Step-by-step instructions

1. Cream the softened butter, sugar and almond extract together in a mixer until fluffy. It’ll change color and lighten up but don’t worry if it kind of smooshes up a bit on the side of the mixer. Just stop the mixer and scrape down the sides.
2. Turn off the mixer and add the flour and salt. Mix on low at first and then slowly ramp up to medium (setting 4 or 5) until the dough comes together in a ball. Scrape down the sides.
3. Remove the dough to a piece of plastic wrap and make a ball. .Wrap the dough in plastic and refrigerate the dough for an hour minimum up to overnight.
4. Remove the chilled cookie dough from the fridge and roll out 1″ balls onto a cookie sheet.
5. Use your thumb to press the center of each ball gently. Do not press all the way through to the cookie sheet. Repeat filling up at least one or two cookie sheets.
6. Use a small spoon to fill about 1/2 teaspoon of raspberry jam in the center of each cookie.
7. Bake about 9-10 minutes until slightly golden on the edge and bottom.

Make the glaze

1. In a medium size bowl, mix the powdered sugar and almond extract with a little water to make thick white glaze that can be drizzled. Start with less water and add to get this consistency (see the photo).
2. Use a fork to make cross-hatch drizzle design (or whatever design you like) on the completely cooled cookies.

Tips for the best thumbprint cookies

Do not use a non-stick or air-filled cookie sheet. You can put down parchment paper. But please do not use any cooking spray with this recipe. It’ll cause the cookies to spread and lose their shape.

Little baby cereal spoons are an amazing tool to fill thumbprint cookies.

If the cookies might crack on the edge – it’s ok. Just use two fingers to gently push the cracks together before baking. They’ll be beautiful when they’re done – I promise!

Tuck a piece of parchment under your rack to save a mess on the counter when drizzling the glaze over the cookies..