Raspberry Almond Thumbprint Cookies.

Buttery almond and vanilla shortbread cookies filled with raspberry jam and drizzled with glaze. 

How to make Raspberry Almond Thumbprint Cookies with step-by-step photos! Buttery and melt-in-your-mouth amazing. sallysbakingaddiction.com

Welcome to day #2 of Sally’s Cookie Palooza! Make sure you didn’t miss yesterday’s Chocolate Turtle Cookies. Total yum.

Sally's Christmas Cookie Palooza

Shortbread thumbprint cookies. Buttery, melt-in-your mouth, sugary bites of bliss. I have never attempted shortbread before, but as per the usual – I am always up for a challenge.

How to make Raspberry Almond Thumbprint Cookies with step-by-step photos! Buttery and melt-in-your-mouth amazing. sallysbakingaddiction.com

I’ve made these shortbread thumbprints twice in the past 5 days.

A trial recipe on Saturday, which turned out to be quite good but not as buttery (and much too sweet) as shortbread should be. Kevin’s parents seemed to love them though! I made batch #2 on the day we had a gorgeous snowfall.

I don’t know which is more beautiful. Today’s cookies or this breathtaking scene.

snowfall

Shortbread cookies are a classic Scottish dessert. I’m Scottish. (Any Scottish readers out there?) So, it’s about time I made shortbread from scratch.

Typical shortbread cookies are made up of one part sugar, two parts butter, and three parts flour. Some recipes have eggs, some don’t. Some recipes have chemical leavening agents, some don’t.

My shortbread cookie dough is just pure sugar-butter-flour with almond and vanilla extracts. I took my shortbread cookie dough and made thumbprint cookies. However, this shortbread cookie dough can be molded into any shapes! After chilling, roll it out and make your favorite shortbread recipes using this dough. It’s quite easy to work with and I’m already dreaming up new shortbread cookie recipes using it.

Raspberry Almond Thumbprint Cookies. Get this buttery shortbread cookie recipe at sallysbakingaddiction.com

I have step-by-step photos for you today. Visual guides are always helpful when I’m making something new, so hopefully you won’t mind all the photos in this post.

To start, make sure you have enough time. Shortbread cookie dough typically needs to chill for a very long time. My cookie dough will need to chill for at least 2 hours (the longer it chills, the puffier the cookie and more time the flavors have to meld with one another into the dough).  You also need the cookies to cool for 30 minutes after baked before glazing, so plan accordingly.

After you mix up the dough, it will be quite soft and buttery. Shortbread cookies are supposed to be buttery, so if your dough feels extra buttery – you’re on the right track.

Raspberry Almond Thumbprint Cookies. Get this buttery shortbread cookie recipe at sallysbakingaddiction.com-9

Shape the dough into a ball and press into a bowl to chill.

(I didn’t have enough room in my fridge for the silver stand mixer bowl pictured above, so I transferred to a smaller bowl.)

Press the dough down to compact it into the bowl and tightly cover with plastic wrap to chill until firm. 4 hours, at least! The longer, the better– trust me.

How to Make Shortbread Cookies (step-by-step visual tutorial) by sallysbakingaddiction.com

Once the shortbread cookie dough has chilled and firmed up, preheat your oven to 350F degrees. Please use an oven thermometer to test your oven temperature. My oven runs hot and I have ruined many (MANY!) cookies because my temperature was inaccurate. A thermometer is very inexpensive and will be one of the most important tools you have in your kitchen.

Shape the cookie dough into balls. Mine were about 1 Tablespoon of dough per ball. Make sure they’re nice and smooth.

How to Make Shortbread Cookies (step-by-step visual tutorial) by sallysbakingaddiction.com

Then, make an indentation with your thumb into each ball.

The dough may crack slightly when you press your thumb into it. Simply smooth it out with your hands if you can. Otherwise, it’s perfectly fine to have a few cracks.

How to Make Shortbread Cookies (step-by-step visual tutorial) by sallysbakingaddiction.com

Fill with 1/2 teaspoon of raspberry jam.

You may certainly use any flavor jam you like best! Strawberry, blueberry, mixed berry, apricot, peach, boysenberry. Whatever you like best. Raspberry is my favorite and pairs beautifully with the almond/vanilla flavored dough.

How to Make Shortbread Cookies (step-by-step visual tutorial) by sallysbakingaddiction.com

Aren’t they pretty? They’re not even baked yet!

Bake the shortbread thumbprint cookies for 14-15 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake these! In fact, I only baked mine for 13-14 minutes. I prefer them a little soft.

How to Make Shortbread Cookies (step-by-step visual tutorial) by sallysbakingaddiction.com

Let the cookies cool slightly for about 30 minutes before glazing.

Now… the sweet, creamy glaze! A simple glaze made from cream and confectioners’ (powdered/icing) sugar. If you don’t have cream, no worries. Use milk instead. Feel free to add a bit of almond extract to the glaze as well. I left it out.

Drizzle the glaze onto each cookie. Watch as it glistens over the gorgeous red filling and buttery cookies.

You know I’m a sucker for glazed raspberry goodies, right? :)

How to make Raspberry Almond Thumbprint Cookies with step-by-step photos! Buttery and melt-in-your-mouth amazing. sallysbakingaddiction.com

These shortbread cookies will become a favorite of yours. I already have a request to make them again for Kevin’s parents! They’re so simple, with ordinary ingredients, but produce extraordinary results. I love that.

They’re buttery, sweet, glazed, fruity, and will absolutely melt in your mouth – just as shortbread should!

How to make Raspberry Almond Thumbprint Cookies with step-by-step photos! Buttery and melt-in-your-mouth amazing. sallysbakingaddiction.com

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Raspberry Almond Thumbprint Cookies

Buttery almond and vanilla shortbread cookies filled with raspberry jam and drizzled with glaze. This cookie dough requires at least 4 hours for chilling and cookies must cool before glazing. Plan ahead.

Yield: about 26 cookies

Total Time: 5 hours, 15 minutes (includes chilling & cooling)

Ingredients:

Cookies

  • 1 cup (230g) unsalted butter, softened to room temperature
  • 2/3 cup (134g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups + 2 Tbsp (264g) all-purpose flour (measured correctly)
  • 1/2 cup (160g) raspberry jam

Glaze

  • 1 cup (120g) confectioners' sugar
  • 1 Tablespoon (15g) cream or milk
  • 1 teaspoon vanilla or almond extract (optional) 

Directions:

Make the cookies: Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the the sugar, vanilla, and almond extracts. Scrape down the sides and the bottom of the bowl as needed. Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed.  Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 4 hours.

Preheat oven to 350F degrees. Line two baking sheets with parchment paper or silicone baking mats (silicone mats preferred to reduce spreading). Shape the cookie dough into balls. Mine were about 1 Tablespoon of dough per ball. Make sure they're nice and smooth. If you find that the balls of dough are sticky and/or have gotten a little soft after rolling- place the balls of dough back into the refrigerator to firm up. You absolutely DO NOT want soft dough. Make an indentation with your thumb into each ball. The dough may crack slightly when you press your thumb into it. Simply smooth it out with your fingers if you can. Otherwise, it's perfectly fine to have a few cracks. Fill each with a scant 1/2 teaspoon of jam. (Or however much it can hold.)

Bake the shortbread thumbprint cookies for 14-15 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake.  In fact, I only baked mine for 13-14 minutes. I prefer them a little soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow to cool for at least 30 minutes before glazing.

Make the glaze: stir together glaze ingredients until smooth. Add more liquid to thin out or add more confectioners' sugar to thicken to your desired consistency. Drizzle over cooled cookies. Glaze will set within a couple hours.

Store cookies covered at room temperature for 3 days or in the refrigerator for 6 days. Shortbread cookie dough may be frozen up to 2 months; baked cookies (without glaze) may be frozen up to 2-3 months.

NOTES

  • 2 Tbsp of flour has been added to the recipe on 12/21/13. I make mine cookies with only 2 cups of flour, however I suggest readers add 2 extra Tbsp to prevent extra spreading.
  • Make sure the cookie dough is cold and firm at all times. If it's not firm and cold, put back into the refrigerator to chill. When working in batches, keep the unused dough chilled in the refrigerator. You may roll, print, and fill batch #2 and stick in the fridge while batch #1 bakes.
  • This shortbread cookie dough may be used to cut into your favorite shortbread cookie shapes. 
  • Any flavor jam is OK. 

Adapted from Better Homes & Gardens

 

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

Who likes raspberry? You’ve come to the right place!

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Jumbo Raspberry Chocolate Chip Muffins | sallysbakingaddiction.com

 

Iced Raspberry Danish Braid

Iced Raspberry Danish Pastry | sallysbakingaddiction.com

 

Raspberry Swirl Sweet Rolls

Raspberry Swirl Sweet Rolls | sallysbakingaddiction.com

 

Enjoy!

How to make Raspberry Almond Thumbprint Cookies with step-by-step photos! Buttery and melt-in-your-mouth amazing. sallysbakingaddiction.com

   

254 Responses to “Raspberry Almond Thumbprint Cookies.”

  1. #
    121
    Dorisposted December 18, 2014 at 10:20 am

    I made these exactly according the directions. They were incredibly delicious. I’m going to make another batch To be exact for the size of the cookie I measured 1 tablespoon per cookie according to your directions. Doing this it gave me 40 cookies instead of 26. Delicious!

    Reply

  2. #
    122
    Lisaposted December 18, 2014 at 10:43 am

    I made these for a cookie exchange and everyone raved about them. They were definitely the BEST cookies there. They are delicious and not good for my diet at all. Thank you so much!

    Reply

  3. #
    123
    brandiposted December 18, 2014 at 1:55 pm

    I rolled into balls and indented with a end of wooden spoon after 1.5 hour of chilling. Then placed them back in the fridge for an hour and baked on a regular baking sheet with butter. No problems !

    Reply

  4. #
    124
    Julia Bettencourtposted December 18, 2014 at 3:02 pm

    Tried these yesterday and they turned out so good so pretty! I did use Sugar Free Smuckers in mine. They made a nice addition to my other Christmas cookies. Thanks for the recipe!

    Reply

  5. #
    125
    Claire Kposted December 18, 2014 at 6:10 pm

    This looks like a phenomenal recipe! Do you think they would still be good if I substituted flour for a non-gluten flour like almond flour? Has anyone tried making them gluten-free?

    Reply

  6. #
    126
    Maryposted December 20, 2014 at 2:20 pm

    I had the dough in the fridge for two hours and its now hard and crumbly…idk what to do with all this dough

    Reply

    • Katereplied on December 21st, 2014 at 9:19 am

      This happened to me as well! Did you find a solution?

      Reply

      • Jamiereplied on December 23rd, 2014 at 10:02 am

        I had the same problem. I went to make the thumbprint and it just crumbled, so I let it get soft, did the thumbprint and then put it back in the fridge for a bit, came out great!

  7. #
    127
    Laurenposted December 20, 2014 at 4:18 pm

    I followed the recipe exactly and my cookies are flat! I left the dough in the fridge for 5 hours. What do you think the issue is? Thanks!

    Reply

  8. #
    128
    Hollyposted December 20, 2014 at 9:53 pm

    Don’t bother with the parchment paper, this one calls for the old time recipe. Directly on the cookie sheet is best as evidenced by my experiment tonight. I tried three ways and the hands down winner was , no paper, no silicone. That is, unless you prefer puffy and ….is there a bad cookie really? The ones I baked on parchment puffed up a LOT, those one the flat sheet were less” cakey”, my preference .

    Reply

  9. #
    129
    Cindyposted December 21, 2014 at 6:32 pm

    Can I refrigerate the dough for 2 days? Will it still be ok?

    Reply

    • Sallyreplied on December 21st, 2014 at 7:04 pm

      Yep!

      Reply

  10. #
    130
    Jenniposted December 22, 2014 at 1:10 pm

    These cookies are amazing!! I love the buttery taste of the cookie coupled with the zing of raspberry jelly and sweetness of the glaze. After making these a few times, I think I have perfected the baking process. My first two attempts resulted in flatter cookies with crispy brown edges where they had spread. Still delicious, but not attractive. My third attempt resulted in cookies as they are pictured…yea!! The difference, CHILL the dough balls before baking for 15 minutes in the freezer. With each attempt, I let the dough chill overnight to harden before rolling into balls. But, the dough warms up in hands when rolling, enough to make them spread in oven. So, pop them in freezer for a few minutes and the cookies will be beautiful when you pull them out of the oven.

    Reply

  11. #
    131
    Candiceposted December 23, 2014 at 9:46 pm

    I followed the directions exactly and let the dough chill for 6 1/2 hours…indenting the cookies with your thumb is not the best method! It was too oval. My first batch did not turn out! The jam ended up all over my pan! With my second batch I cooked the cookies by themselves (without jam) and this time used something more round for a more even center. I baked the cookies for 10 minutes and then added the jam and baked it for another 2 minutes. They turned out perfect that time! For the frosting, I recommend at least 4 TBSPS of milk, it was way too dry with just one. Overall, good recipe!

    Reply

  12. #
    132
    Kayleeposted December 24, 2014 at 12:59 pm

    Why does the recipe ingredient list call for 1 C flour, then down in the notes about adjustments made, it says 2 C plus2 Tbsp?? I’ve already made my dough and it is chilling, and I hope it’s not ruined…

    Reply

    • Kayleereplied on December 24th, 2014 at 1:17 pm

      Ah, it seems I can’t read thoroughly… a common downfall of mine in following recipes. Mistook the butter measurement for the flour. We’ll see how this goes.

      Reply

  13. #
    133
    OMposted December 26, 2014 at 5:41 pm

    Hi Sally!
    I just wanted to say that I made these for Christmas this year, and they were a huge hit (meaning that there are none left!) — simply amazing! I do have to say that I did not add the raspberry part, just simple delicious shortbread. My grandmother had been making her shortbread cookies for years, and she could not remember her recipe, so it was my job to search for a new one, and who better to trust than a fellow Scot? Thank you so much for a recipe that I am sure to use many times for years to come.

    Wishing you a happy new year!

    p.s. – I was also lucky enough to receive your cookbook for the holidays, so I am very excited about that too!

    Reply

    • Sallyreplied on December 26th, 2014 at 5:46 pm

      Thank you so much! Wishing YOU a happy new year and please let me know any cookbook recipes you try.

      Reply

  14. #
    134
    Elizabethposted January 26, 2015 at 8:21 am

    Do you think I could use lemon curd in place of jam?

    Reply

    • Sallyreplied on January 26th, 2015 at 10:42 am

      Absolutely

      Reply

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