Raspberry Thumbprint Cookie Recipe

The almond flavor in this buttery shortbread cookie pairs perfectly with the tart, raspberry jam.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 dozen
Author Natalie Dixon- A Turtle's Life for Me


  • 1 cup butter softened
  • 2/3 cup sugar
  • 1/2 tsp almond extract
  • 2 cups flour
  • 1/2 cup raspberry jam
  • 1/2 cup powdered sugar
  • 3/4 tsp almond extract
  • 1 tsp milk


  1. Preheat oven to 350.
  2. In a mixing bowl, beat butter and sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough forms a smooth ball.
  3. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Using your thumb, press down into the center of each ball to make a small indent. Fill each thumbprint with jam.
  4. Bake for 12 to 14 minutes, or until lightly browned. Let cool 1 minute on the cookie sheet.
  5. In a medium bowl, mix together the powdered sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over cookies.