Recipe By Dee
Published Dec 19th
Prep 30m Cook 18m Additional 27m Ready In 75m
Servings 3 dozen Calories 103.5

Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze.

Recipe Ingredients

  • 1 cup butter, softened
  • ⅓ cup white sugar
  • ½ teaspoon almond extract
  • 2 cups all-purpose flour
  • ½ cup seedless raspberry jam
  • ½ cup confectioners' sugar
  • ¾ teaspoon almond extract
  • 1 teaspoon milk

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
  3. 3 Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
  4. 4 In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

Nutrition Facts

  • Calories 103.5
  • Carbohydrate 13.7 g
  • Cholesterol 13.6 mg
  • Fat 5.2 g
  • Fiber 0.2 g
  • Protein 0.8 g
  • Saturated Fat 3.3 g
  • Sodium 36.5 mg
  • Sugar 8.2 g


  1. Wow - a simple cooke with a absolutely decadent flavor! I mean these are really really good. the key to these is chilling the dough rolling them small and taking the genious advice of using a chapstick cap to make the indentions. Whoever thought of that little trick deserves a medal! These cookies definitely melt - Read more ...
  2. I was very dissapointed in these cookies! I followed the recipe exactly and ended up with flat cookies! They looked more like saucers than cookies, the jelly spread everywhere. I will try these again sometime but will look through reviews on how to make them like the picture.
  3. I've made these cookies a half-dozen times now. They've been DELICIOUS every single time, but here's a few words of advice: First, do not leave out the almond extract or sub it with vanilla. The almond adds a great flavor and its very distinct. Second, pull the cookies out of the oven midway through cooking, - Read more ...
  4. Have been making these for Christmas since they first appeared in a Pillsbury Classic cookbook many years ago. They are a tender, buttery, melt-in-your mouth cookie that also look pretty on the plate. They do spread a bit, so I always chill the dough first and roll the dough into balls a little smaller than - Read more ...
  5. These are so fabulously simple and great. Although... it did take 3 tries in the oven before I figured out how to eliminate the jam from spreading all over my cookie sheets and creating a mess! (even the messy looking cookies tasted great though) I should have listened to other reviews... In the end... I - Read more ...
  6. The first time I made this recipe I didn't have any butter on hand and used margarine (Can't Believe It's Not Butter). Although I typically never bake with margarine - I was surprised at how well it worked for this recipe. Although the recipe works as stated - I've found a way to "improve" it - Read more ...
  7. The best and easiest holiday cookie out there. I have been making this for a few years now. I make equal batches of Strawberry and Raspberry. These cookies spread. After you roll your cookies and put your jam in put them back in the fridge for about 20 min. makes a huge difference.
  8. These cookies taste great when made just the way the recipe is written. But, if you're like me and your cookies always turn out flat, here's how to make these cookies turn out taller, just like the ones in the picture. First, turn the oven temp down about 10 degrees. Second, don't soften the butter - Read more ...
  9. I think I figured out why some people have trouble with this recipe. Made one batch, followed recipe exactly. They turned out great. Made another, but decided to substitute vanilla for the almond extract. BIG MISTAKE! They turned out flat as a pancake, so I'm attributing the cause to the switch in the extracts because - Read more ...
  10. These cookies are not only impressive, they are mouth watering delicious! I made the "thumb print" indentation with a wine bottle cork, and filled the centers with a seedless raspberry preserve that I heated on the stove for an easier consistency. I alternated the drizzle every other cookie with a semi-sweet chocolate and the almond - Read more ...

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