Raspberry Almond Shortbread Thumbprint Cookies Recipe | Yummly

Raspberry Almond Shortbread Thumbprint Cookies

COOKING CLASSY(19)
Desiree Santos: "Turned out great and delicious. The almond extrac…" Read More
9Ingredients
45Minutes
110Calories
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Ingredients

US|METRIC
  • 2 cups flour (all-purpose)
  • 1/4 teaspoon salt
  • 1 cup unsalted butter (cold and diced into 1 Tbsp pieces)
  • 2/3 cup granulated sugar
  • 1/2 teaspoon almond extract
  • 1/2 cup raspberry jam (seedless if preferred)
  • 1 cup powdered sugar
  • 1 teaspoon almond extract
  • 4 teaspoons water
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    NutritionView More

    110Calories
    Sodium1% DV20mg
    Fat8% DV5g
    Protein2% DV<1g
    Carbs5% DV15g
    Fiber0% DV0g
    Calories110Calories from Fat45
    % DAILY VALUE
    Total Fat5g8%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol15mg5%
    Sodium20mg1%
    Potassium15mg0%
    Protein<1g2%
    Calories from Fat45
    % DAILY VALUE
    Total Carbohydrate15g5%
    Dietary Fiber0g0%
    Sugars9g18%
    Vitamin A4%
    Vitamin C2%
    Calcium0%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(19)

    Susan Shtab 4 months ago
    I wasn’t impressed with this cookie-it’s ok but not great. The pic looks better than actual taste, sorry but the truth in my opinion
    Desiree Santos 5 months ago
    Turned out great and delicious. The almond extract adds a delicious flavor
    i loved the recipe . Though i cut the amount to half and used 50\50 wheat and refined flour , it turned out really good.
    Kimmie 9 months ago
    I love this recipe. Not sure where the bad reviews are coming from. I even used room temperature butter and it was not too buttery or greasy. I refrigerated one batch first, then formed balls after an hour, and the second I formed the balls first and then refrigerated for an hour. They came out beautiful both times. I never even bothered with the icing.
    Fresh Baker 9 months ago
    These are fairly good. I cut back on the butter (by 2 tbsp) and that may have allowed more cracks to develop, causing jam to pour out of several cookies. Also less is more where the jam is concerned, unless you have really big thumbs. Taste is ok, not great, not bad.
    Kathy Jaeb 9 months ago
    So disappointing! I don’t think I’ve ever said this before, but too much butter! These are not the light delicate thumbprint cookies my mother made, and whose recipe I couldn’t find this year. Don’t hold their shape unless you take them in and out of the fridge. Greasy and temperamental with baking time, too. Nope!
    Ivy Peterson 9 months ago
    AMAZING recipe, I keep making more batches because they go so fast
    Nichelle Howell 10 months ago
    So yummy 🥰 super easy but super delicious.
    Gabrielė N. a year ago
    Cookies turned out to be quite crumbly but in a nice way. Took a little while longer to make than recipe says. However, would recommend
    Ariella Netzel 2 years ago
    Very good! A little crumbly, I put mine in for 15 minutes and they were a little too crispy. I think maybe 12 minutes would work out better. Otherwise very delicious!
    Riley Melillo 2 years ago
    Tasted amazing! Glaze wasn’t as good but still liked it!
    Martha J. 2 years ago
    Spread to a mess on the cookie sheet...tried twice in case I made a mistake the first time. Disaster!
    Pierce 2 years ago
    YOU MUST USE COLD BUTTER FOR THESE. That is the only way they will turn out. follow recipe, only use cold butter. NOT SOFTENED.
    Carson 3 years ago
    Excellent! Liked them a little better when flattened slightly before baking.
    Easy to make and delicious!!
    Burjes 3 years ago
    Did really good but we switched it up and used raspberry on some and homemade blackberry jelly on others also we didn’t use water for the glaze we used milk and butter😋😁
    REICH 4 years ago
    These cookies are the best. Top notch deliciousness recipe is easy to follow and pictures provided were fantastic
    Hickey 4 years ago
    i needed a valentine cookie so after chilling i rolled the dough and cut out heart shapes. i drizzled with pink tinted glaze. also used my linzer cookie cutters and made linzer cookie sandwiches with raspberry jam as the filling.
    Veronika S. 4 years ago
    These are probably the greatest cookies I have ever made. It was a struggle not to eat them all before guests arrived. Be careful with cooking the jam, it tends to leak out the sides of the thumbprint.

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