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Raspberry Thumbprint Cookies

These Raspberry Thumbprint Cookies are a delicious melt in your mouth cookie combining the flavors of shortbread and raspberry and topped with a delectable almond glaze.

Course Dessert
Cuisine American
Keyword Raspberry Thumbprint
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 24
Calories 104 kcal
Author Amanda Rettke

Ingredients

Thumbprint Cookie

  • 1 cup (226g) butter, softened
  • 2/3 cup (150g) granulated sugar
  • 1/2 tsp almond extract
  • 1 large egg yolk
  • 2 cups (256g) all-purpose flour

Toppings

  • 1/2 cups seedless raspberry jam
  • 1/2 cup (63g) confectioners sugar
  • 3/4 tsp almond extract, optional
  • 1 teaspoon milk

Instructions

  1. Preheat oven to 350°F.

  2. In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 tsp almond extract, egg yolk, and flour until dough comes together.

  3. Chill dough for 15-30 minutes.

  4. Roll dough into 1 1/2 inch balls and place on a cookie sheet lined with parchment paper. Using a spoon, make a small impression in the center of each ball. Fill impression with jam.

  5. Bake for 14-18 minutes in preheated oven, or until lightly browned.
  6. In a medium bowl, mix together confectioners sugar, 3/4 tsp almond exact and milk until smooth.

  7. Drizzle over warm cookies.

Recipe Video