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  • Raspberry Almond Shortbread Thumbprint Cookies

Raspberry Almond Shortbread Thumbprint Cookies

(2) 2 Reviews
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What You Need

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Make It

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  • Preheat oven at 350°F. In large mixer bowl combine sugar, butter and 1/2 tsp. almond extract. Beat at medium speed, until creamy. Reduce speed to low; add flour. Beat until well mixed.
  • Shape dough into 1-inch balls. Place 2-inches apart on cookie sheets. With thumb, make indentation in center of each cookie. Fill each indentation with about 1/4 teaspoon jam.
  • Bake for 14 to 18 minutes or until edges are browned. Let stand 1 minute; remove from cookie sheet. Cool about 10 minutes.
  • While cookies are cooling; in a small bowl stir together powdered sugar, 1 1/2 teaspoons almond extract and enough water to make a thin glaze. Drizzle over cookies. Cool completely.


Edges may crack slightly.

Ratings & Reviews

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  • ladydi811 |

    I have been making these cookies since 2003 before the recipe was even rated. Because I love the taste of almond extract and raspberries together it sounded like the perfect recipe. Everywhere I take these cookies people cannot stop eating them. This is the best recipe ever; I give them as gifts during the holidays, take them to church activities or luncheons, etc., and these cookies are always a HIT!!! When I get ready to leave and retrieve my plate, it is always empty. Thanks so much for sharing such a great recipe!

  • LuLu298 |

    I have made these same cookies for years! they are outstanding! Everyone who tries them, loves them. I make huge tins at christmas for gifts, for baking disabled friends.