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Delicious Raspberry Almond Shortbread Thumbprint Cookies
Try these amazingly delicious thumbprint cookies with a subtle almond flavor.
Raspberry Almond Shortbread Thumbprint Cookies are made with a buttery, crisp shortbread base topped with sweet raspberry jam and a simple almond flavored drizzle.These cookies have great texture, an outstanding flavor combination, they’re super cute and melt-in-your mouth delicious!
When in doubt, cookies are always the best choice for dessert. You won’t need a plate, fork or even a knife to enjoy a cookie, or two. Whether you’re filling your cookie jar at home, or sharing with co-workers during the holidays, these Raspberry Almond Shortbread Thumbprints will be a memorable treat all will enjoy.
There’s so much flavor in these tiny cookies, it’s almost surprising when you take a bite of these tender, crisp cookies.
Not just for the holidays!
These pretty Raspberry Almond Shortbread Thumbprint Cookies are so delicious you’ll want to make them for every gift-giving opportunity, party, holiday, event, potluck and family extravaganza!
Over the years I’ve received some great comments, suggestions, a few questions and one or two complaints about this cookie recipe originally adapted from Land-O-Lakes. The less than glowing reviews indicated the cookie dough was dry and others mentioned the cookie dough spread too much.
I’ve tested and retested this recipe and feel completely confident with the measurements, proportions, ingredients, method and end result. To help you do the same, I’ve made lots of notes and provided tips for cookie perfection every time. This recipe will help make you the star baker at your next cookie challenge!
Ingredients needed to make Raspberry Almond Shortbread Thumbprint Cookies:
- Flour – we use unbleached all-purpose flour for these thumbprints
- Cornstarch – just a tiny amount of cornstarch helps keep the cookies from spreading too much
- Salt – if using salted butter, omit adding salt
- Butter – use good quality American butter like Land-O-Lakes. We prefer using unsalted butter for these cookies.
- Sugar – granulated / white sugar is used in this recipe
- Almond Extract – the subtle almond flavor is terrific in both the cookie dough and icing
- Raspberry Jam – you can use seedless or seeded jam for these cookies. The almond and raspberry flavor combination is terrific but feel free to experiment with vanilla extract and other kinds of jam
- Powdered Sugar – used for making a simple icing to be drizzled on the cooled cookies
TIPS for success
TIPS for making perfect Raspberry Almond Shortbread Thumbprint Cookies:
- Make sure your butter is at room temperature when mixing up the dough. If it’s too cold, the dough may not mix well and will be crumbly.
- Properly measure your flour. Stir the flour in the container or bag. Next, lightly spoon the flour into the measuring cup and use the back of a table knife to level off the top. If you pack the flour in the measuring cup or have a rounded, heaping cup, you’ll end up with dry, crumbly cookie dough. If your cookie dough is dry, you probably added too much flour.
- As this cookie dough is made with only a few ingredients, using good quality butter can make or break your cookies. I always bake with unsalted good quality butter. I’ve had other recipes fail when I used a store brand or generic butter so don’t risk it. European butters may make these cookies a little greasy. Stick with better regular unsalted butter like Land-O-Lakes!
- Refrigerate your cookie dough for a full hour before rolling into balls. Keep any unused dough in the refrigerator until you’re ready to roll out more cookies. You can also roll all the cookies at once and keep them in the refrigerator until ready to bake. Keep the dough as cold as possible and this will help minimize spreading. These are a very buttery cookie, and butter melts easily. The dough balls must be cold when going in the oven.
- Over the years I’ve found my AirBake insulated rimless cookie sheet yields the best results. If using a rimless cookie sheet, cut two sheets of parchment paper to fit on the baking sheet. Once one pan comes out of the oven, slide the parchment with cookies attached, onto a cooling rack. Easy peasy. Next slide the parchment filled with cookie dough balls right onto the still warm sheet and bake immediately.
- Don’t let the dough balls sit on the hot pan! If you’re placing the dough balls onto the baking sheet individually, then making the indentation and filling with jam, the cookie sheet must be cold. Make sure your cookie sheet is cooled completely before placing the dough balls on the pan. If the pan is not cold the cookies will begin to melt and will spread too much in the oven.
- Use good quality raspberry jam. I don’t recommend using jelly for these cookies. I’ve used several different brands of jam over the years. Smuckers seedless Raspberry Jam or Stonewall Kitchen’s Red Raspberry Jam are two of my favorites.
- I’ve added 2 teaspoons cornstarch to this recipe. Cornstarch helps stabilize the dough so it’s easier for them to hold their shape. Shortbread typically does not contain cornstarch in the mix so I wanted to keep it to the smallest amount possible. Two teaspoons seems about right.
- One of the most important tips I can offer is this: when making the indentation for the jam use a small finger, press it straight down into the center of the dough, and only go about halfway through. Do not make the indentation too deep! The bigger the hole, the wider the cookies will spread. The jam may be over the top (see photos above) but that’s okay. Use a well rounded 1/4 teaspoon of jam.
- The cookies are best when lightly browned on the bottom. Don’t over-bake! Cool for a few minutes on the pan before removing to the wire rack unless you are using a rimless baking sheet and can slide the entire batch onto a cooling rack.
- There’s a wide range noted for measuring the almond extract in the glaze ingredients. Start with less, taste the glaze and add more if you think it needs it. Almond extract is not everyones favorite flavor – but it is one of mine!
- Take the time to test the recipe if you’re making them for a special event or party. You never want to try a new recipe on the day of an event when you have to have the cookies! This recipe takes some time to chill the dough, cool the cookies, ice the cookies and allow the glaze to set. Each step is easy but there is waiting time in between.
- Finally, bake two or three cookies to start and see how they do. You may find you want a larger hole, more jam, a shorter or longer baking time, etc.
I hope the tips help you have great success with these Raspberry Almond Shortbread Thumbprint cookies.
Can you freeze these thumbprints?
Yes, you can freeze these cookies but they may be a little softer after they’re thawed. You may lose the crisp edges but the cookies are still very good. I recommend freezing the un-iced cookies in a single layer on a large baking sheet first, then stack between layers of wax paper.
Do not drizzle with icing until after the cookies are completely thawed. Over time the jam color may bleed a little into the icing. If possible, leave these cookies as the last ones you make for the holidays. They are absolutely delicious and a favorite with everyone who tries them.
Again, if you need these cookies for a special occasion, please don’t wait until the last minute to make this recipe for the first time.
Top the Raspberry Almond Shortbread Thumbprint cookies with a pretty glaze if desired.
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Raspberry Almond Shortbread Thumbprints
Ingredients
For the cookie dough:
- 2 cups all-purpose flour (252g)
- 2 teaspoons cornstarch
- ¼ teaspoon salt
- 1 cup unsalted butter room temperature (226g or 16 tablespoons)
- ⅔ cup granulated sugar (135g)
- ½ teaspoon almond extract
- ½ cup seedless raspberry jam (4 ounces)
For the glaze:
- 1 cup powdered sugar (115g)
- 2-3 teaspoons water more or less as needed for drizzling consistency
- ½ teaspoon almond extract (add more to taste if desired - I've used to up 1 1/2 teaspoons - substitute vanilla if desired)
Instructions
- In a small mixing bowl whisk together the flour, cornstarch and salt. Set aside.
- In a large mixing bowl, combine the butter, granulated sugar and 1/2 teaspoon almond extract. Beat at medium speed until the butter mixture is creamy and light. Scrape down the sides of mixing bowl as needed. Reduce the speed to low and gradually add the flour mixture. Mix until well blended. Cover and refrigerate the dough for 1 hour.
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Shape dough into 1-inch balls and place 2 inches apart on the prepared pan. Keep remaining cookie dough refrigerated until needed. Make an indentation straight down into the center of each cookie (about half way to the bottom) with your smallest finger. Fill each with a well rounded 1/4 teaspoon jam.
- Bake for 11 to 15 minutes or until edges are just lightly browned. Let the cookies stand 1 minute before removing to a cooling rack. Cool completely.
- Combine the glaze ingredients in a small bowl and whisk until smooth. Drizzle over cookies and allow them to set.
Recipe Notes
- When measuring the flour, lightly spoon into measuring cup and level off the top with the flat side of a table knife. Do not pack the flour into the cup.
- Be sure you are using raspberry jam. Do not use jelly.
- If your dough is dry and crumbly, you probably added too much flour. Try adding 1 tablespoon of butter to the cookie dough.
- I always use good quality (European is good) unsalted butter in all my baking recipes. If you use salted butter please omit the 1/4 teaspoon additional salt added with the flour.
- Do not over-bake. The cookies are best just lightly browned on the bottom.
- Make sure the dough is well chilled before making the dough balls.
- Keep dough refrigerated between batches. With a high butter content, the dough will quickly warm when left at room temperature.
- Place dough balls on a cool baking sheet, or parchment paper. The cookies will begin to spread if placed on a hot pan.
- Do not smash the entire dough ball flat when making the indentation. Use a small finger and push straight down into the center of the cookie. DO NOT MAKE THE INDENTION TOO DEEP. The bigger the whole, the wider the cookies will spread. Please see the photos for reference. Even though they are called thumbprints, if you use your thumb they may not spread correctly and hold the jelly in the pocket.
- Bake 3-4 cookies first to see how they do for you. If they are spreading too much, refrigerate the dough balls with jam for 15 minutes before baking.
Here are a few more of our favorite jam filled cookies:
Try our unique and delicious Oatmeal Jammys! These terrific little tart-like cookies are true gems. They’re crispy, tender, buttery shortbread oatmeal cookies filled with jam and a sprinkle of streusel around the edges and I can’t wait for you to try them!
Mary Berry’s Viennese Whirls – enjoy these delicious, tender melt-in-your-mouth butter cookies slathered with raspberry jam and a light vanilla buttercream filling.
Here are a few thumbprint cookie recipes you might also like: Turtle Thumbprint Cookies – deliciously nutty cookies with a smooth, creamy dollop of sweet caramel, and a drizzle of yummy chocolate – cookie heaven! Ginger Molasses Thumbprint Cookies with Caramel ~ a terrific little molasses cookie with a crisp exterior, plenty of bite from the ginger, and a smooth, gooey milky caramel center. Lemon-Lime Shortbread Thumbprint Cookies – a Lime infused Shortbread Cookie filled with homemade Lemon Curd and topped with a simple Lime Icing – a bright summer treat!
Originally published December 2012 – photos, recipe, and text updated October 2020
Victoria Gutierrez says
I followed the recipe, carefully measured, made sure I used the butter at room temp, and cooled the dough. When I took the dough out from the refrigerator after two hours, it was rock hard and nearly impossible to work with. The cookies do taste good, but they never spread out so aren’t as visually pleasing as other thumbprint cookies I’ve made. I live at a higher altitude (4500 ft.) and I’m thinking that if I try these again I will either add more butter or not chill the dough. Normally, at higher altitudes you increase the temperature and decrease the baking time. I used a convection oven at 350 for 11 minutes.
Jeannie says
I followed your instructions to the tee, measured flour carefully… and the dough was dry and crumbly. I looked at other similar recipes and they all called for an egg yolk… I will try again. The cookies were sad looking, but tasted good. 🙁
Tricia Buice says
Thanks for the feedback Jeannie. I’ve never used egg yolk in mine, and didn’t need it. Sorry you had trouble. Best wishes for a wonderful holiday season.
Kristi says
I made these cookies exactly as the recipe was given and they were superb! The corn starch is a must along with high quality raspberry jam! Thanks for another “keeper” in my Christmas Cookie arsenal! The neighbours are raving about them.
Tricia Buice says
Thank you for the feedback Kristi! The flavor in these cookies is unbeatable. Thank you for commenting 🙂
Pauline says
Question for you all, may I use orange mar fruit spread, instead of the rasberry jam for therasberry almond shortbread thumbprint cookies. Thank you. If so how much? Any other changes, I would need to make?
Tricia Buice says
Hi Pauline. You can use any kind of jam or fruit spread in equal amounts for these cookies. I don’t like using jelly however, as it tends to boil too much due to the extra sugar. Enjoy!
Jennifer @ Seasons and Suppers says
These cookies would be the star of any cookie tray, for sure. So pretty! And they look simply delicious, too 🙂 Need to add these to my holiday baking list.
Tricia Buice says
Thank you Jennifer! These cookies are terrific for holiday baking. Enjoy!
J Hardman says
These look delicious, but there’s a lactose issue in the family. Would it be possible to use shortening instead of butter in this recipe?
Tricia Buice says
Great question! I haven’t tried using shortening but I think it would work fine. The cookies may be a little more crisp, however. Be sure you don’t over-bake and let us know how it turns out for you! Good luck
Melissa says
I am trying to do my cookie making this year spread out (over 3 weeks) so it is not so much at once. I am trying to see which ones i can make ahead of time and store. Could these be made and stored for about 3 weeks before eating? Would you suggest freezing or fridge? Or could I just make the cookies and store them (freezer vs fridge), then fill and ice right before serving?
Tricia Buice says
Hi Melissa. I would leave these cookies for last. They are so good! To freeze you will need to bake them with the jam, then cool and freeze. I would not ice them until they’re thawed. The jam bleeds a little into the icing over time making these best eaten within a few days. I recently posted a terrific freezable cookie – Orange Cream Star Cookies. They come out of the freezer like they were just baked. Good luck with you baking and happy holidays! I finished all my baking today – woohoo!
Janine says
Love this recipe!!!
I remember making these last year and they were a HIT!! I dont remember using cornstarch….🤔
Could it be omitted or substituted?
Tricia Buice says
You can omit the cornstarch if you want Janine but the cookies may spread a little more. Arrowroot is a good substitute for cornstarch. Enjoy!
Mary says
Your notes say, “…Then slide the next parchment filled with cookie dough balls right onto the still warm sheet and bake. Don’t let the dough balls sit on a hot pan. If you don’t have one and don’t want to purchase a rimless baking sheet, make sure your cookie sheet is cooled completely before placing the dough balls on the pan. If it’s not cold, the cookies will begin to melt and will spread too much in the oven. Starting with cold dough and a cold pan is crucial”. I’m confused. You say to slide the cookie dough balls onto the still warm pan in one sentence. Then say don’t let dough ball sit on a hot pan, make sure your cookie sheet is cooled completely before placing the dough balls on the pan, and starting with cold dough and a cold pan is crucial in the next sentences. Please clarify. Thank you!
Tricia Buice says
Hi Mary – Sorry if that didn’t make sense. I bake with a rimless baking sheet. Once a pan full of cookies comes out of the oven, I slide the parchment, with cookies attached, onto a wire rack to cool. Next I slide a second sheet of parchment, with dough balls ready to go in the oven, onto the still warm pan. It goes into the oven immediately so the cookies won’t sit on a warm pan and melt. If you’re not using a rimless sheet, that you can slide the cookies off and on, and are rolling the balls and placing them on a cookie sheet one at a time, you need a cold baking sheet. Hope that clarifies.
Mary says
Yes, thank you!
Jackie says
Can you freeze dough
Tricia Buice says
Hi Jackie – I have not tried freezing the dough first, so I’m not sure. The baked cookies can be frozen with great success. I wait to put the icing on until after they are thawed. Good luck!
Anne says
These cookies are absolutely delicious. I did have the spreading problem but came back to read your tips and I am going to try them again at this years cookie exchange
Tricia Buice says
Thanks for giving them a try Anne. Good luck on the next batch. These cookies are one of my all time favorites for sure.
Kathy Ernst says
How will this recipe work with a 1:1 gluten free flour ?
Tricia Buice says
Hi Kathy – I have not tested this recipe with gluten-free flour but I think it should work fine. Maybe make half a batch to start and see how it goes. Let us know how it works out for you. Your experience will help other gluten-free bakers.
Elise says
Can the raspberry thumbprint cookie be frozen?
Tricia Buice says
Hi Elise – I think they will be fine to freeze, but I would wait to ice them until they are thawed. Good luck.
Barb says
Tried this recipe today and cookies are delicious. I shaped all the cookies first then refrigerated before baking and they maintained their shape.
Tricia Buice says
So glad these worked out for you Barb! What a terrific cookie 🙂
Jill Luciano says
Oven temperature?
Tricia Buice says
Hi Jill – preheat oven to 350 degrees F.
Marlene says
Hello
I do not see any eggs in the recipe for the Raspberry Almond Shortbread cookies. Is that correct?
Tricia Buice says
That is correct Marlene. Shortbread typically does not have eggs in the dough. Enjoy!
Carol says
Can these cookies be frozen?
Tricia Buice says
Hi Carol. I think they will be fine to freeze but I would wait to add the icing until you are getting ready to serve. Good luck – let us know how they turn out for you!
Donna Maxwell says
Really simple to make and delicious to eat!
Tricia Buice says
Thanks for the feedback Donna and thanks for trying the recipe. A personal favorite of mine for sure 🙂
Michelle Stringer says
Best dang cookies EVER!!!
Tricia Buice says
I agree – so tasty and melt in your mouth delicious 🙂 Thank you Michelle!
Jean neja says
These are possibly the best cookies ever. They turned out perfectly. It is really important to keep the dough cold.My granddaughter and I made them for her vocal recital and they all went fast. Thanks
Tricia Buice says
I agree Jean – these have the best taste of just about any cookie I’ve ever had. Always a favorite! Thanks for trying the recipe and for taking the time to comment.
Michelle says
I love viennese cookies.
Elizabeth Miller says
Do these cookies taste anything like Spritz cookies ?
Tricia Buice says
Hi Elizabeth. They have a similar texture, and since they are a light butter cookie, I would say they taste similar to Spritz cookies. However, the raspberry jam really adds a lot of flavor. They are buttery and tender so they are similar to Spritz in that way. Good luck!
Theresa says
Can you make the dough one day and do the cooking another day?
Tricia Buice says
Hi Theresa – yes you can make this dough ahead. Enjoy!
Kim Briggs says
These are my new favorite cookie. Super easy to make and are simply delicious! I will be making them again and again and again!!!
Tricia Buice says
Thank you so much for the feedback Kim! We appreciate you trying this recipe and for letting us know how it turned out for you. Have a wonderful holiday!
Dali says
These cookies are a hit whenever I bake them. They are a family favorite for sure. I’ve been making them for 3 years for the holidays. Thanks for sharing the recipe. Wondering if I can freeze the dough for a couple of days. I’d like to get ahead of the process by doing the dough ahead and baking closet to the day. Thanks!
Tricia Buice says
Hi Dali! I haven’t tried freezing the entire recipe at one time. If you do, I would form the cookie dough into a flat disc so it can thaw easily. Good luck. Hope this turns out and let us know if this works for you!
Tiffany says
This recipe is amazing. I have made these several times and they always come out perfect. This is one of my top requested cookies by family and friends. One of my favorites too!
Tricia Buice says
Thank you Tiffany! We love this cookie too. There’s something special about the buttery cookie and the sweet jam. Yummy! Hope you have a wonderful holiday season 🙂 Thanks again!
Paula says
I love this recipe and I get so many compliments on the cookies but how do you keep the jam from “bleeding” into the icing. It turns the icing pink.
Tricia Buice says
Refrigerating helps Paula – but over time the icing does turn a little pink. If the icing is very thin, it seems to be more pronounced. If you’re making them ahead, wait to ice them closer to the time you plan to serve. Thanks for the great question.
Hollie Bella says
I’m so confused as to where the actual recipes are. I’m looking for the almond raspberry thumbprint recipe and can only find the tips but not the recipe. Thank you for any help.
Tricia Buice says
Hi Hollie. All the recipes are at the bottom of each post. The printable recipe card is shaded in beige and is just above the box you used to leave a comment. Please let me know if you don’t see it.
Renee says
Just keep scrolling. Smh
Marci Smith says
Is there any reason why I couldn’t make the dough and roll it into balls and then freeze them to make at a later time?
Tricia Buice says
I don’t know Marci, I have not tried freezing the unbaked cookies. I might suggest making the dough balls the day before and keep them sealed in an airtight container in the refrigerator. I would worry about them being too dry if frozen. If you try it, please let us know how it turns out. Thanks so much and happy baking!
Eugenia gravitt says
How long will these last in frigerator
Tricia Buice says
About a week Eugenia.
Denise says
Hi, love this recipe! No eggs, right?
Tricia Buice says
No eggs – you are correct! Enjoy Denise and have a wonderful holiday season 🙂
Jordan says
I’ve made these for my boyfriend’s family before and they absolutely raved over them. They were requested again for Thanksgiving and now I have to make about 5 batches! Do these keep well in the refrigerator over night? Do you have extra tips for preserving them? I’m just hoping they don’t dry out because they were so soft and buttery last time, and I really don’t want to disappoint!
Tricia Buice says
Hi Jordan. I think you are asking about refrigerating the baked cookies. Yes you can keep them chilled for longer storage times, but I would not put the drizzled icing on until the day you plan to serve. It could bleed into the jam a little and turn pink if it sits too long. The cookies will not be dry, unless they are over-baked. Good luck – such a big batch! Thanks for the great question and happy holidays to you and yours.
Gabbriella says
These were so delicious! I replaced the almond extract with vanilla , still tasted amazing. I thought that the chilling for one hour wasn’t necessary, but I feel that it really changed the outcome so I advise you to refrigerate it. Will definitely use again! 😊
Tricia Buice says
I bet they were good with vanilla Gabbriella. Chilling the dough is a very important step if you ask me, so glad they worked out for you! I make these year after year – soooooo goooood! Thanks for trying our recipe and for taking the time to comment 🙂
Tammy says
Oh my goodness..these are so good and easy to do. My mixer gave out and I had to combine by hand..no issues with dough at all. Chilling between batches is the key. By the last batch I got the hang of the perfect indent by using the back of a 1/4 measure spoon. I used raspberry All Fruit on first batch and strawberry jam on the second. Jam works much better. Thanks for a great recipe. And the pointers.
Tricia Buice says
Yes!!! Thank you so much Tammy. These are terrific cookies and I’m so glad they worked out for you. We appreciate the feedback and hope you get a new mixer soon 🙂
Donna says
I’m doing a bit of pre-holiday baking. Testing recipes. So far, these are my husband’s favorite. He ate at least a dozen the first night I made them. He’s not a big eater of sweets, so many times I’m left with most of what I bake. These turned out perfect and were absolutely scrumptious! I did reduce the cornstarch to 1 tsp., but other than that, I followed the directions to a “T”.
Tricia Buice says
Great! Thank you so much for the feedback Donna. This is a favorite cookie of mine, and it has such a delicious flavor, they are addictive. It helps all our readers to know that it turned out delicious for others. Hope all the extra “recipe details” helped. Good for you! Thanks again and have a wonderful holiday season.
Susan says
I have made a similar recipe using almond flour and all-purpose flour. The result was fabulous!
Tricia Buice says
Great to know – and I love the addition of almond flour. Thanks so much!
sheenam | thetwincookingproject.net says
So beautiful cookies!! YUM!
Tricia Buice says
Thanks Sheenam!
Gretchen says
Hello there. I just tried a batch a different way this time. I followed the exact recipe but I rolled the balls out while dough soft. I then used 1/4 teaspoon to indent. After this, I put them in the refrigerator for an hour. I just took them out and put the jam in. Hope it works. They are for my son’s graduation party on Sunday so crossing my fingers. I make them all the tome at Christmas and they have flattened so I tried something new. Thanks
Tricia Buice says
I like this idea Gretchen. I re-tested the recipe recently and updated adding 2 teaspoons cornstarch. They worked beautifully for me, again 🙂 Hope they did for you too!
Milena says
Just made these for second time. Turned out perfect! And not to mention so delicious! My dough also crumbled but I mixed it with my hands and that solved the problem. The first time I wasn’t so successful but this time they are up too standard:-)
Tricia Buice says
Yeah! Thanks so much Milena – they seem to be troublesome but so glad they worked for you too. Thanks for letting us know and happy holidays!
Joyce says
Tried these tonight. Used Land O Lakes and followed the recipe exactly. Mine flattened out and aren’t nearly as pretty as yours, but they taste great! Can definitely taste the almond. I might try again and do vanilla in the icing drizzle. Not sure what to do about the flattening.
Tricia Buice says
Thanks for the feedback Joyce. I wonder if the kind of jam makes a big difference with how much they spread. I’m going to be testing these again and hope to find a solution for the problems. I’m sorry they flattened out for you, and I bet they are pretty 🙂 I’m also going to try adding a tablespoon or two of cornstarch and see if that helps. Thanks for giving them a try and for the feedback! UPDATE: I added 2 teaspoons cornstarch to the flour and had no trouble. I’ve updated the notes, recipe and made suggestions for success. Hope this helps!
Renee says
I’ve found that chilling them overnite or at least 3 hours works best. I balled up one batch at a time so the dough didn’t sit out too long during that process. I also made sure not to use my finger to make the indentation but instead used the backside of a 1/4 tsp measuring spoon and gently pressed down just enough to make a pocket to hold the jam. It was my very first time making them too and they turned out perfect! Good luck on your next attempt!
Tricia Buice says
Thank you so much Renee! Glad they worked out for you. Happy holidays!
Renee says
I’m about to try this recipe for a cookie exchange tomorrow but plan to weigh the flour instead so that I don’t end up with a “crumby” dough like many complained about. 9 oz is the conversion for 2 cups flour by the way. Also I will be using LOL unsalted butter as well. Fingers crossed!
Tricia Buice says
I’m bet they turn out fantastic Renee! Good luck and happy holidays 🙂
Renee says
They turned out absolutely perfect!!! I think the key is LOL butter at proper temp and weighing out the flour for accuracy. I took advice from another person who commented and used a 1/4tsp spoon to make the perfect size indentation in the center. Wish I could post a photo! Thanks again!
Tricia Buice says
Yeah! Thank you so much Renee. Post a photo on Instagram and tag us if you want. So happy you figured it all out! Love the idea of using the back of a measuring spoon – brilliant 🙂 Have a wonderful holiday season!
Jenna Fuchs says
These look amazing! I’m thinking of using this recipe for a cookie exchange. How did you package them to keep them pretty? Wax or parchment paper between layers? Do the jam and icing set up? Or do they remain kind of sticky?
Thank you!
Tricia Buice says
Chi Jenna – I packaged the cookies with wax paper between the layers. The jam sets up but is still a little tacky. The icing should harden but not as much as royal icing. If you’re not shipping them and are just sharing locally, I think they will do great. Tight packaging to ship out of town may lead to a less pretty cookie. Everybody said they arrived fine for this cookie exchange so that’s what I’m going with! Thanks!
Jenna Fuchs says
Thank you for the quick reply!
Tricia Buice says
Thank you for giving them a try – a few people said the dough has been crumbly so be sure to use Land O Lakes butter. That’s the only brand I’ve tested with. If you use unsalted butter, be sure to add salt to the dough. Good luck!
Lynne says
I was so excited to make these. However, they spread out so much and the filling came out over the sides. I followed the recipe very closely. Why did this happen?
Tricia Buice says
Hi Lynne – I am so sorry you had problems with this recipe. As you can see from my photos, I had a very good experience with this Land-O-Lakes recipe. I mentioned to another reader that had a similar problem, that I tested mine with Land-O-Lakes butter. I have bought off-brands of butter before, and had failed recipes that always worked before. I don’t know why this happened to your cookies, but perhaps you could refrigerate the dough a little longer and make sure it is firm before baking. I double checked my recipe against the Land-O-Lakes recipe and it seems everything is correct. I am sorry – hope you will try again.
Meg says
Hi! I am wondering if anyone else had to modify the proportions of the ingredients. I followed the recipe to a T but I had to add another stick of butter to the dough for without it, it was so crummy! I tried forming it in my hands but it all fell to pieces. With another stick of butter it made an actual dough and I stuck it in the fridge for an hour at that point. For the glaze, I had to add more water, probably another tablespoon or soon. The recipe called for 2 teaspoons but this just made a glob of powdered sugar stuck to my whisk! Did anyone else run into these same issues? Thanks!
Tricia Buice says
Hi Meg – I haven’t heard any complaints like this from our readers. The recipe was adapted from one on the Land-O-Lakes site so you’re welcome to refer back to the original as well (Link to original recipe – HERE) but I am very sorry you had problems with the recipe. I once had to throw away an entire batch of fudge because I used an off brand of butter. It separated and would not come together but ended up a pool of oil. I don’t know what kind you used, but I’m sure all ingredients are not created equal. Adding an extra teaspoon of water to the glaze might have made the difference there. Each area of the country is different with varying humidity levels, etc. I will update the recipe to note that an additional teaspoon of water may be needed for drizzling consistency. Again so sorry for the troubles, but thanks for trying the recipe.
Judy says
I tried the reciepe and they were totally flat. I used salted butter but not
Land o lakes. A real disaster so my husband tried with same result.
Tricia Buice says
Very sorry you had bad results Judy. I hope you will try again sometime with the Land-O-Lakes butter.
Alex says
Just tried making them. The dough was all crumbs, not sticky at all. I added water and hopefully they turn out ok.
Tricia Buice says
Hi Alex. As you can see from my photos, mine were not at all dry. I hope they turned out okay. I’m not sure if you used a different brand of butter, but I have found it makes all the difference. Good luck.
Kathy-Anne says
I had the exact thing happen to me. I also added a bit of water. They definitely didn’t turn out as pretty, but they still taste good! I’ll have to try again sometime.
Valerie says
The proportions are off for me too – not close to a dough. Any suggestions?
Tricia Buice says
Hi Valerie – I’m not sure why they didn’t turn out for you. I’ve not had any trouble with these cookies. “Not close to a dough” do you mean it didn’t come together? Too dry? Too wet?
Janice says
Same here Meg. Next time I will try to get the Land o Lakes brand and see if that helps.
Tricia Buice says
Thanks for the feedback Janice – I’ll be working on this recipe and hopefully develop a better process for fool-proof results. Best wishes for a happy and healthy New Year!
Gina says
How can I make this w/o any nut extcats? My daughter suffers frimm anaphalaxis to all nuts. I thought a vanilla extac would work. So any advice would be very help full.
Gina
Tricia Buice says
Hi Gina – these cookies would be great with vanilla extract – no worries! Thank you for asking such a great question. There are many people that don’t care for almond extract anyway. Hope you had a wonderful Thanksgiving! Thanks again.
Danielle says
Hi, how long do they stay fresh after you make them? A week..?
Tricia Buice says
Hi Danielle – If you store them in a cold location like a garage or unheated porch, they should be great for at least a week. The jam may cause them to be a little more soft but that’s not necessarily a bad thing. They are delicious and super easy too. Thanks for the great question!
Lisa | Garlic & Zest says
These cookies look amazing — and your photography is terrific! Was wondering if you use Tailwind — because I am starting a new tribe called CHRISTMAS COOKIES and I’d love for you to participate! If you’re interested, send me an e-mail and I’ll invite you! Thanks — these cookies are going on my MUST TRY list this year!
Tricia Buice says
Hi Lisa! Thank you so much – I will email you about the tribe – thank you!
Cindy says
I love the looks of these cookies!! Yumm I will make. Someone asked if they freeze well… I freeze my thumbprints with jam and they turn out great! I put in freezer bags with wax paper in between each layer.
Thank you!
Tricia Buice says
Thanks Cindy – do you bake them before freezing or bake and then freeze? Thanks for commenting!
Ruth Anne Fries says
Could you please tell me if you use icing sugar in this recipe or white sugar. Most of my shortbread cookie recipes call for icing sugar.
Tricia Buice says
Hi Ruth Anne – the sugar for the cookie dough is granulated sugar – not icing/powdered sugar. However I do agree that many shortbread recipes use icing sugar so if you decide to substitute the granulated sugar please let me know how it turns out! I’ll update my recipe to clarify – thanks for the great question.
Cindy says
Hi, do these cookies freeze well?
Tricia Buice says
Hi Cindy – sorry to be so late in replying. I was in the mountains with no internet for 5 days. I don’t think these cookies would freeze week because of the jam. Perhaps they would be fine to freeze before filling and icing, but I have not tested it. Hope you enjoy the cookies, they are pretty terrific!
K Snow says
I make these and freeze them all the time. They freeze beautifully even with the jam!
Tricia Buice says
Great to know – thanks for sharing! We love these cookies – just the perfect bite 🙂
Alyssa says
Hi, I really want to make these! They sound delicious and ridiculously simple! Did you use salted or unsalted butter? I’m not much of a baker so I never know unless it is specifically stated. Thanks!
Tricia Buice says
Hi! Unsalted butter would be best
Leah says
I found that the 1/4 tsp. worked perfectly to make the size indention I needed. I lightly pressed it into the balls, and it was a perfect space for the jam. I used Eden Grape Butter instead — next time I’ll figure out how to add a PB component to this for a fun twist. Maybe in the icing.
I used a combination of tapioca, coconut, garbanzo bean, and buckwheat flour to make this gluten free!
Thanks for the share. Next step is to veganize!
Tricia Buice says
Wow Leah – you did a great job on these! Thanks so much for the tips and suggestions. Have a great day!
Lucia Gonzalez says
I would like to know how many cookies this amount on the recipe will make. Please let me know. Thanks
Tricia Buice says
This recipe makes about 38-42 cookies depending on how big or small you make them. Hope you enjoy!
Ann says
Your cookies look delecies
Tricia Buice says
Thanks Ann – they are easy to make too. Hope you’ll give them a try!
Kelly f says
Hi Tricia I use to make these cookies years ago and lost the recipe so when I came across your recipe I was so excited to make these again. My dough is extremely dry and crumbly what should I do ? Not a chance that it will stay together in a ball. I’ve kept refrigerated until I get some suggestions …
Tricia Buice says
Hi Kelly. I would remove the dough from the refrigerator and see if when the butter softens, the dough holds together. Was the butter at room temperature? Does it come together when you press it into a ball? I hope this helps – and so sorry the dough is dry.
Wendy says
You took such care with the presentation as well as the flavor, turning something simple into something special. I was never tempted to bake thumbprint cookies until I saw these. Now I can't wait to play with this recipe 🙂
Angie's Recipes says
I love thumbprints, Tricia. Yours drizzled with white icing looks extremely lovely.
Betsy Eves - JavaCupcake.com says
I'm making these today with a Blackberry jam! Can't wait! 🙂 Thanks for the recipe!
Betsy Eves - JavaCupcake.com says
PS…. did you use salted or unsalted butter?
Domenica says
I used blackberry jam and they were so good! I’m making 8 batches. Would you recommend freezing them?
Tricia Buice says
I Domenica – I don’t think you would want to freeze them with the icing. But think they will be fine to be frozen once baked. Flash freeze in a single layer before stacking between sheets of wax or parchment paper. Good luck!
Kels @ K and K Test Kitchen says
Oh my, everything about these cookies sounds amazing. What a lovely choice for the cookie swap!
Tanna at The Brick Street Bungalow says
love raspberry. love almond. love shortbread. and they are so very, very beautiful! what a great idea of this cookie swap! i'll have to go check it out! =D
Blond Duck says
I'd want to make little peanut butter cookie sandwiches out of those!
The Café Sucré Farine says
What a fun and worthwhile event Tricia! These are some of my all time favorite cookies! I've been making them for years and they always receive rave reviews! It seems that you can't go wrong with a Land O Lakes recipe!
Sue/the view from great island says
All I can say is wow, I really missed out on this. Your cookies will definitely be appreciated, they look like my favorite holiday cookies ever!
Molly @ Toffee Bits and Chocolate Chips says
ah! I've been waiting for this recipe. yay! Thank you so much- they were delicious and disappeared in less than a day. 😉
Mike @ Semi Sweet says
Hi Tricia!! I never had thumbprint cookies and I'm so glad you introduced me to your version. They were excellent and arrived all beautifully intact. Thanks so much!!
Mary Younkin says
I love thumbprint cookies! This is the one recipe that I simply have not managed to get right in a gluten free version. I've probably tried it even more times than the almond bars! I am going to try once more before Christmas though. Fingers are crossed! <br /><br />Yours are absolutely gorgeous! I would have loved to receive those. YUM!
Em (Wine and Butter) says
Tricia Tricia!! These look delicious! Thumbprints are some of my favourites – yum! Things like this make me wish I was still in the US although heaven knows I do NOT need more cookies at the moment. I might try a version of these with almond flour – yum! Love love love xo
Tricia @ saving room for dessert says
Aww thanks Em!@ Hope you are doing great – so happy you're back in the blog world! We missed you. Let me know how the almond flour version turns out – I'm always looking for a gluten free recipe!