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.
Servings: 24 cookies
Calories: 152kcal
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Kitchen Essentials
9 X 13 Sheet Pan
Cookie Scoop
Gallon Glass Jar
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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.
text ingredients
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
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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