Favorite Raspberry and Almond Shortbread Thumbprint Cookies

I have been making these raspberry and almond shortbread thumbprint cookies for Christmas since they first appeared in a Pillsbury Classic cookbook many years ago. I still use the cookbook often. This is simply the perfect Christmas cookie.

These sweet, buttery, cookies are famous for their fruity, jam-filled centers. Use your favorite jam or even raspberry preserves. Other flavors like apricot or strawberry add a delicious variety and visual interest to each batch.

Favorite Raspberry and Almond Shortbread Thumbprint Cookies

Raspberry Thumbprint Cookies Recipe Tips

For those who find the dough too crumbly…just be patient and keep kneading it until it comes together. I make a double batch and freeze half for another time. Super easy. Make sure that the jam or preserved you use are on the thicker side. They will be much less likely to run when baking.

Favorite Raspberry and Almond Shortbread Thumbprint Cookies
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Favorite Raspberry and Almond Shortbread Thumbprint Cookies

I have been making these raspberry and almond shortbread thumbprint cookies for Christmas since they first appeared in a Pillsbury Classic cookbook many years ago. I still use the cookbook often. This is simply the perfect Christmas cookie.
Prep Time30 minutes
Cook Time14 minutes
chilling1 hour
Total Time1 hour 44 minutes
Course: Cookie
Cuisine: American
Keyword: Christmas recipe, fruit filled cookie, holiday cookies
Servings: 24 cookies
Calories: 152kcal

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Ingredients

  • 1 Cup Butter softened
  • 2/3 Cup Granulated Sugar
  • 1/2 Teaspoon Vanilla Extract
  • 1 Teaspoon Almond Extract
  • 2 Cups All-Purpose Flour
  • 1/2 Cup Raspberry Jam

Icing

  • ½ Cup Confectioner’s Sugar
  • 1 Teaspoon Milk
  • ¼ Teaspoon Almond Extract if you don’t like the almond flavors as much, leave this out of the icing.
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Instructions

  • Preheat your oven to 350°F (175°C).
  • Line ungreased cookie sheets with parchment paper.
  • In a large bowl using an electric mixer, cream the softened butter and sugar together until light and fluffy.
    1 Cup Butter, 2/3 Cup Granulated Sugar
  • Mix in the vanilla extract and almond extract until well combined.
    1/2 Teaspoon Vanilla Extract, 1 Teaspoon Almond Extract
  • Gradually add the all-purpose flour. Mix just until the cookie dough comes together and forms a ball.
    2 Cups All-Purpose Flour
  • For best results, cover the bowl with plastic wrap and chill in the refrigerator for an hour before forming balls and baking. These cookies will spread a little and chilling the dough helps reduce this.
  • Shape the dough into 1-inch balls to 2-inch balls. Place them on the prepared baking sheets, about 1 inch apart.
  • Make an indentation in the center of each dough ball using your thumb, the back of a small spoon, or the handle of a wooden spoon.
  • Spoon approximately 1/2 teaspoon of raspberry jam into each indentation. Don’t overfill as it can easily bubble over the top of the cookie and run down the side.
    1/2 Cup Raspberry Jam
  • Bake in batches in the preheated oven for 12-14 minutes, or until the edges are lightly golden.
  • Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  • In a small bowl, mix confectioners’ sugar, milk, and almond extract until smooth. Drizzle lightly over warm cookies.
    ½ Cup Confectioner’s Sugar, 1 Teaspoon Milk, ¼ Teaspoon Almond Extract

Your Own Private Notes

Nutrition

Calories: 152kcal | Carbohydrates: 24g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Cholesterol: 0.02mg | Sodium: 3mg | Potassium: 25mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
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Raspberry Thumbprint Cookies Stacked on Wire Rack

How to Store Shortbread Thumbprints

These cookies will keep at room temperature for up to one week when stored in an airtight container.

The dough can be made a couple days ahead and stored in the refrigerator. When you are ready to bake, remove from the refrigerator, form the balls, add the filling, and bake.

Freeze Baked Raspberry Shortbread Cookies

These cookies can be made ahead of time and stored in an airtight container. In the freezer for up to four months.

For best results, place them in a single layer in a freezer-safe container. Place parchment paper between layers.

Thaw for a few minutes before serving.

Raspberry Filled Cookies on Plate

Here are a few other delicious recipes for you to explore.

1 thought on “Favorite Raspberry and Almond Shortbread Thumbprint Cookies”

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