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Delicious Raspberry Almond Shortbread Thumbprints
Try these amazingly delicious thumbprint cookies with a subtle almond flavor.
Raspberry Almond Shortbread Thumbprints 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 a great 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 Thumbprints 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!
Overview: Ingredients needed to make Raspberry Almond Shortbread Thumbprints
- All-purpose Flour – we use unbleached all-purpose flour for these thumbprints
- Salt – if using salted butter, omit adding salt
- Butter – use good quality 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 Thumbprints:
- 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. If you use too much flour you’ll end up with dry, crumbly cookie dough.
- As this cookie dough is made with only a few ingredients, using good quality butter can make or break your cookies. Stick with a regular unsalted butter like Land-O-Lakes.
- Use good quality raspberry jam. Smuckers seedless Raspberry Jam or Stonewall Kitchen’s Red Raspberry Jam are two of my favorites.
Baking tips
- 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. 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. - Don’t let the dough balls sit on the hot pan! If you’re placing the dough balls directly onto the baking sheet, the cookie sheet must be cold. If the pan is not cold the cookies will begin to melt and will spread too much in the oven.
Important tips
- 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 cookies are best when lightly browned on the bottom. Don’t over-bake!
- 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.
Test new recipes before you need them
- 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!
- 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 Thumbprints.
How to store jam filled thumbprints:
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 un-iced cookies in a single layer on a large baking sheet, then once frozen, stack between layers of wax paper.
Do not drizzle with icing until after the cookies are completely thawed. The jam color may bleed a little into the icing over time.
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.
Thanks for PINNING!
Raspberry Almond Shortbread Thumbprints
Ingredients
For the cookie dough:
- 2 cups all-purpose flour (252g)
- 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 and salt. Set aside.
- In a large mixing bowl, combine the butter, granulated sugar and ½ 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 ¼ 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 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 jam not 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 unsalted butter in all my baking recipes. If you use salted butter 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.
Nutrition
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.
Originally published December 2012 – photos, recipe, and text updated October 2020
Dali
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
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
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
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
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
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
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
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
Just keep scrolling. Smh
Marci Smith
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
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
How long will these last in frigerator
Tricia Buice
About a week Eugenia.
Denise
Hi, love this recipe! No eggs, right?
Tricia Buice
No eggs – you are correct! Enjoy Denise and have a wonderful holiday season 🙂
Jordan
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
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
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
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
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
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
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 followed the directions to a “T”.
Tricia Buice
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
I have made a similar recipe using almond flour and all-purpose flour. The result was fabulous!
Tricia Buice
Great to know – and I love the addition of almond flour. Thanks so much!
sheenam | thetwincookingproject.net
So beautiful cookies!! YUM!
Tricia Buice
Thanks Sheenam!
Gretchen
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
I like this idea Gretchen. Hope they worked for you too!
Milena
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
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
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
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 🙂 Thanks for giving them a try and for the feedback!
Renee
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
Thank you so much Renee! Glad they worked out for you. Happy holidays!
Renee
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
I’m bet they turn out fantastic Renee! Good luck and happy holidays 🙂
Renee
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
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
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
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
Thank you for the quick reply!
Tricia Buice
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
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
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
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
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
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
Very sorry you had bad results Judy. I hope you will try again sometime with the Land-O-Lakes butter.
Alex
Just tried making them. The dough was all crumbs, not sticky at all. I added water and hopefully they turn out ok.
Tricia Buice
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
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
The proportions are off for me too – not close to a dough. Any suggestions?
Tricia Buice
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
Same here Meg. Next time I will try to get the Land o Lakes brand and see if that helps.
Tricia Buice
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
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
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.