Raspberry Thumbprint Cookies
Raspberry Thumbprint Cookies Recipe
Have you ever wondered how to make your own thumbprint cookies filled with raspberries? These make the perfect holiday cookie! Try them out!
Also try these other delicious cookie recipes:
- Butterscotch Cookies Oatmeal
- Magic Cookie Bars
- Peanut Butter M&M Cookies
- Sugar Cookies from Scratch
- Double Chocolate Pudding Cookes
These raspberry thumbprint cookies are perfect to make for holiday parties! The shortbread makes for a great crunch and everyone will be asking for the recipe. My family and I love these and this recipe is super easy, anyone can make them! Try them out and let me know what you think!
Raspberry & Almond Shortbread Thumbprint Cookies
Raspberry & Almond Shortbread Thumbprint Cookies
Ingredients
- 1 cup butter, softened
- 2/3 cup sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup seedless raspberry jam
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, cream together butter and sugar until smooth. Mix in almond extract.
- Then add flour, dough will then start to come together. Roll dough into 1 1/2 inch balls and place on ungreased cookie sheets.
- Make a small hole in the center of each ball, using your thumb or finger. Then fill with raspberry jam.
- Bake for 14-18 minutes or until lightly browned. Let cool for 1 minute on cookie sheet.
- In a medium bowl, mix together glaze ingredients: confectioners sugar, almond extract and milk. Mix until smooth. Drizzle lightly over warm cookies.
Notes
Glaze:
1/2 cup confectioners sugar
3/4 teaspoon almond extract
1 teaspoon milk
yields: 3 dozen
Ingredients
- 1 cup butter, softened
- 2/3 cup sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup seedless raspberry jam
Glaze:
- 1/2 cup confectioners sugar
- 3/4 teaspoon almond extract
- 1 teaspoon milk
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, cream together butter and sugar until smooth. Mix in almond extract.
- Add flour, dough will then start to come together.
4. Roll dough into 1 1/2 inch balls and place on un-greased cookie sheets.
5. Make a small hole in the center of each ball, using your thumb or finger.
6. Then, fill with raspberry jam.
7. Bake for 14-18 minutes or until lightly browned. Let cool for 1 minute on cookie sheet.
8. In a medium bowl, mix together glaze ingredients: confectioners sugar, almond extract and milk.
9. Mix until smooth. Drizzle lightly over warm cookies.
10. Serve and enjoy!
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