Raspberry Almond Shortbread Thumbprints

Cooking Recipes Catalogue
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A thumbprint cookie with raspberry and drizzled with an almond glaze.

INGREDIENTS (for 4 servings):

PREPARATION:

  • Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until well mixed. Cover; refrigerate at least 1 hour.
  • Heat oven to 350 degrees F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.
  • Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. Cool completely.
  • Meanwhile, stir together all glaze ingredients in small bowl with wire whisk until smooth. Add an additional teaspoonful of water if desired for drizzling consistency. Drizzle over cooled cookies.


  • * Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right from the refrigerator.