Go Back
+ servings
raspberry thumbprint cookies drizzled with glaze on a white background

Raspberry Almond Shortbread Thumbprints

A buttery, melt-in-your mouth shortbread cookie that's perfect with tea on a snowy afternoon. Adapted from Land O Lakes.
Prep Time 2 hours
Cook Time 9 minutes
Total Time 2 hours 9 minutes
Servings 45 cookies



  • 1 cup butter softened
  • cup sugar
  • ½ tsp almond extract
  • ½ tsp salt
  • 2 cups all-purpose flour
  • ½ cup raspberry jam seedless


  • 1 cup powdered sugar
  • 2-3 tsp water
  • 1 ½ tsp almond extract


for cookies:

  • Preheat oven to 350° Prepare a cookie sheet with parchment paper or a light pass swipe of butter. Do not use cooking spray.
  • Cream butter, sugar and almond extract together in a mixer at medium until fluffy about 2 minutes. Scrape down sides of mixing bowl. . 
  • Add salt and flour on medium-low until incorporated and dough comes together.
  • Scrape down sides again and cover bowl with plastic. Refrigerate for at least an hour and up to 24 hours. Dough can be frozen at this point.
  • After the time has passed, remove cookies from the fridge and begin rolling dough into 1" balls. Place on cookie sheet about 4 cookies across.
  • Using your thumb, gently make an indentation into the center of the cookie being careful not to go all the way through to the cookie sheet. 
  • Fill cookies with approximately ¼-1/2 tsp of raspberry jam.
  • Bake for 8-9 minutes keeping a close eye on the edges. You want the cookie to be light on top.

For the glaze:

  • While cookies are baking, mix powdered sugar and almond extract in a small bowl with a fork. Add water as needed to get a smooth, drizzling consistency. 
  • Remove cookies from oven and let rest for a couple of minutes and remove to a wire rack until cool.
  • Drizzle glaze over cookies with a fork in desired pattern.


  • Do not use baking spray on the cookie sheet with these cookies. Parchment paper is best -  if you need to use anything.
  • Use any flavor of jam you like as long as its seedless.
  • Cookies can be frozen once jam has set. Parchment paper or wax paper is best for protecting the jam when layering.