Raspberry Almond Shortbread Thumbprints

With a subtle almond flavor and a buttery, crisp shortbread base, these cookies are topped with sweet raspberry jam and a sweet 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 is so much flavor it’s almost surprising when you bite into these tender crisp cookies.

Over the years I’ve received some great comments, suggestions, a few questions and one or two complaints about the cookie recipe originally adapted from Land-O-Lakes. The less than glowing reviews indicated the cookie dough was dry and few others mentioned that the cookie dough spread too much. I’ve tested and retested this recipe and made lots of notes to help you be the star baker at your next cookie challenge!

For the cookie dough:

  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 2/3 cup granulated sugar
  • 1/2 teaspoon almond extract
  • 1/2 cup seedless raspberry jam

For the glaze:

  • 1 cup powdered sugar
  • 2-3 teaspoons water, more or less as needed for drizzling consistency
  • 1/2 teaspoon almond extract (add more to taste if desired - I've used to up 1 1/2 teaspoons - substitute vanilla if desired)


  1. In a small mixing bowl whisk together the flour, cornstarch and salt. Set aside.
  2. 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 hours.
  3. .....................................

for full instruction please see : www.savingdessert.com

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