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.

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.


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)



  • 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


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


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.


  • 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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Iced Raspberry Danish Braid

Iced Raspberry Danish Pastry | sallysbakingaddiction.com


Raspberry Swirl Sweet Rolls

Raspberry Swirl Sweet Rolls | sallysbakingaddiction.com



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


210 Responses to “Raspberry Almond Thumbprint Cookies.”

  1. #
    Dorposted December 16, 2013 at 8:55 pm

    These came out perfect. I made half with the glaze, and half with just a slight sprinkle of confectioners sugar. The consensus of the masses was confectioners sugar was just the right sweetness without overwhelming the delicious taste of the cookie. I am making these again for all my friends. Thank you so much for this recipe!


    • Sallyreplied on December 17th, 2013 at 10:15 am

      Perfect! I’ll have to try them with a sprinkle of confectioners sugar next.


  2. #
    Laura Dembowskiposted December 16, 2013 at 8:59 pm

    I need to make some shortbread too! These cookies look amazing! I’d love to fill them with all different kinds of jam.


  3. #
    Iramposted December 17, 2013 at 2:09 am

    Hi Sally!

    I’ve been baking since at least 8yrs old (I’m 31) and these are the MOST AMAZING homemade cookie ever. :) I want to kiss u and hug u! haha For the glaze I had leftover frosting from your other best-ever banana bread so I used that to top the thumbprints. I died and went to heaven! Thank you.


    • Sallyreplied on December 17th, 2013 at 9:57 am

      Iram, what a compliment! I’m so glad you love these thumbprint cookies. Love the idea of covering with leftover CC frosting.


  4. #
    Jeannieposted December 17, 2013 at 2:44 pm

    I am so bummed. The recipe was followed to the T but my cookies spread out and look terrible. Chilled dough for correct amount of time, check. Silpat liner, check. Correct amounts of dough vs. jam, check. Oven temp., check. As someone who bakes frequently (shortbread included) I am seriously scratching my head at the failure of this outcome.


    • Danielareplied on December 18th, 2013 at 8:18 am

      The same thing happened to me :( I went by weight to be more accurate, and also chilled, used silpat, etc. No idea what happened!


    • Sallyreplied on December 18th, 2013 at 8:44 am

      Hey Jeannie! So sorry these thumbprints spread for you. Was your dough firm and cold going into the oven? I’m lost – there is so much flour in this recipe to soak up the butter, I can’t imagine a horrible spreading issue. If you look to try them again, try adding up to 1/4 cup more flour. Thank you!


  5. #
    Jenniferposted December 17, 2013 at 8:48 pm

    Do you think it would it be ok to roll them into balls before refrigeration?


    • Sallyreplied on December 18th, 2013 at 8:57 am

      Hey Jennifer! No, I don’t. This is because the dough is much too sticky. It must chill before rolling.


  6. #
    Vanposted December 18, 2013 at 3:22 pm

    Thanks Sally! You are the best. I appreciate all of the beautiful photos and the detailed step-by-step instructions. The cookies were delicious!!! I will definitely be making these again. Happy holidays to you and yours :)


    • Sallyreplied on December 18th, 2013 at 6:14 pm

      So glad you liked them Van – thanks for reporting back!


  7. #
    Angela' Johnsonposted December 18, 2013 at 3:57 pm

    I made these today and they are great. Mine are not as pretty as yours. My dough got warm, I’m afraid. But overall I love them and I pretty much love all of the recipes you post! They always turn out great!


    • Sallyreplied on December 18th, 2013 at 6:12 pm

      Thanks Angela! I’m so happy that you love my recipes so much, I appreciate you reporting back about these cookies! Yep, very important to keep the dough cold.


  8. #
    Danielleposted December 19, 2013 at 12:38 am

    I made these cookies on a whim browsing through your photos of recipes. Oh man. These are DANG good. Incredibly glad I made them- I will definitely be saving this recipe!!!


    • Sallyreplied on December 19th, 2013 at 2:38 pm

      I don’t know which makes me happier. The fact that you baked and loved these cookies, Danielle – or that you describe them as DANG good. ;) Love it!


  9. #
    Danielle Andreposted December 20, 2013 at 2:13 pm

    Hey Sally
    The thumbprints looks awesome and cant wait to try my baking hand at them:)
    Question can you use silk for the glaze in lieu of cream?
    Thanks for the awesome recipes
    keep the coming
    A self proclaimed cookie monster:)


    • Sallyreplied on December 20th, 2013 at 2:39 pm

      Do you mean soy milk? Yes, you may!


  10. #
    Sarahposted December 21, 2013 at 2:31 am

    I made these following the directions, and I chilled them overnight. I let them sit on the counter for 15 minutes before rolling into balls, even though they were still very cold. But once I baked them they spread. (I let the butter for the dough soften on the counter, I didn’t melt it, so I don’t think that was it).
    They looked slightly bigger than yours, (I got about 24 out of the batch), but I’m not sure why they spread so much. I used about 1/2 tsp. of jam each, but the dough kind of separated from the jam and sat in a mini crater around it.
    They still taste marvelous, and I would love to try them again. Hopefully I can figure out what went wrong!


  11. #
    Shaliniposted December 21, 2013 at 10:33 am

    Hey Sally. I tried to make these cookies last night band left the dough in the fridge overnight as i started to make them quite late in the evening. When i took the dough out of the fridge – it was hardened. Do you know why this may have happened?


    • Sallyreplied on December 21st, 2013 at 1:30 pm

      Yes, that is normal Shalini. It’s because the dough had been chilling for so long. Let it slightly soften for 15 minutes before beginning.


      • Shalinireplied on December 21st, 2013 at 2:33 pm

        thanks sally! i am trying to make the balls and it seems like the dough is not smooth and pliable. it is quite crumb-ly? Can this dough be saved?!

  12. #
    Hannahposted December 22, 2013 at 4:09 pm

    Hi Sally! I just left a comment on your iced pumpkin coffee cake but I had to come over here to let you know I made these cookies today as well and I love them!! So buttery and not too sweet, I put blueberry jam in the centers and it was a great combination! I followed the recipe exactly, however I only had time to chill the dough for an hour and a half. I made them a bit bigger than yours and they did spread a bit, but I knew they would since I didn’t chill long enough. They only spread a little and still held their shape, they look picture perfect with the glaze and taste just as good as they look! My bf didn’t think they were sweet enough but I think it’s due to the size I made them, the cookie to jam ratio is a bit more than it should be. I still love them though! I am going to make them again this week and I’ll chill the dough for the right time, as well as make them smaller. Plus if they’re smaller then I can eat more of them ;). Merry Christmas!!


    • Sallyreplied on December 23rd, 2013 at 7:21 am

      Love that you used blueberry jam, Hannah. One of my favorite flavors! I have to try that next. Making them a little smaller should help with any spreading you were experiencing. Merry Christmas!


  13. #
    Katelynposted December 23, 2013 at 7:12 pm

    Hi Sally,
    Love your blog! You have so many great recipes, I love trying new things from you! I have a question about these cookies: I tried making them today, but there seems to be something wrong with my dough—after I add the flour it doesn’t seem to combine, it just appears sandy in texture, not like the dough you pictured at all. What am I doing wrong? Am I not mixing it long enough for it to have formed, or is it something else?


    • Sallyreplied on December 23rd, 2013 at 10:03 pm

      It seems like your softened butter and sugar weren’t properly creamed if you’re getting a sandy texture. Are you using a mixer?


  14. #
    Amy Lindenfelderposted December 27, 2013 at 11:34 am

    Hi Sally,

    I just wanted to say that I love your blog. I made a number of your cookie recipies this year including the candy cane sprinkles cookie, the magic bar, the cookie dough sandwiches and the cake batter sugar cookie but the only one that did not turn out right is this raspberry shortbread cookie. When I made the dough it was super cumbly and I put it in the fridge for 3 hours but when I took it out and tried to roll it in balls they simply crumbled. I didn’t want to waste all my dough so I eventually got them into ball shapes but could not use my jam filling b/c when I tried to make a thumbprint they simply crumbled. Any thoughts as to what I may have done wrong?

    Thanks for all your amazing recipes!



  15. #
    tinaposted December 27, 2013 at 10:20 pm

    How should these be stored they are already filled and baked


    • Sallyreplied on December 28th, 2013 at 3:36 pm

      Hi Tina – I included that information at the end of the recipe.


  16. #
    Janeposted December 28, 2013 at 1:43 pm

    Hi Sally.
    I LOVE your blog!
    Have tried a few of your recipes and all have worked perfectly and tasted amazing!
    I tried these today and they’re (of course) delicious!
    I only put almond extract and raspberry jam in half the dough and for the other half, I added a little lemon zest and used lemon curd instead of the jam and they turned out great too.
    Thanks for another fab recipe!


    • Sallyreplied on December 28th, 2013 at 3:09 pm

      Your lemon version sounds incredible Jane! I’m so glad that you love my blog so much. That means a lot! I appreciate you reporting back. :)


  17. #
    Erin @ Texanerin Bakingposted December 29, 2013 at 9:12 am

    Ooh, I love the lemon curd idea above! I have to try that. :) And the original raspberry version sounds just as yummy!

    These look so perfect. I love shortbread but rarely make them since I rarely make anything I can’t blog about and shortbread isn’t the easiest thing to make healthier.

    This will have to go on my to-make list for parties! :)


  18. #
    Shelbyposted December 29, 2013 at 4:10 pm

    Sally, another great recipe! I made them about a week ago-delicious. Since I dislike chilling cookie dough, I didn’t. Yes, they did spread. I just melted more
    raspberry preserves in the microwave and poured it into the thumbprint to fill it up. Nothing wrong with the way they look-just a little flatter than yours. They are the best shortbread I have made. So good! Thanks!


    • Sallyreplied on December 29th, 2013 at 4:12 pm

      I’m so glad you like them, Shelby! They will certainly spread if you don’t chill the dough. I always chill shortbread dough. Nonetheless, happy you love them!


  19. #
    Keerthanaposted January 4, 2014 at 10:21 pm

    Just made these for the fam! They were a huge hit, and so fun to make! :) Not to mention the prettiest and most dainty cookie I’ve ever met. Thanks Sally!


    • Sallyreplied on January 5th, 2014 at 11:28 am

      I agree on their beauty, Keerthana. Love baking these cookies! Thanks so much for taking the time to report back.


  20. #
    Nancyposted January 21, 2014 at 3:49 pm

    Hi, Making these today with my son, but i dont have almond extract.
    They look divine!


    • Sallyreplied on January 21st, 2014 at 5:09 pm

      Hey Nancy – you could leave out the almond extract.


  21. #
    Moposted January 27, 2014 at 2:32 am

    ooo my , those are so cute !!!


  22. #
    Annaposted February 6, 2014 at 6:56 pm

    Hi! I am planning to make these pretty cookies tonight. I don’t have an almond exract. Can I just add crushed almonds to the dough?


    • Sallyreplied on February 6th, 2014 at 7:08 pm

      No, the almond extract is just for taste. I don’t suggest adding almonds unless you want the extra texture. Just leave out the almond extract if you’d like.


      • Annareplied on February 6th, 2014 at 7:14 pm

        I was thinking of grounding them in coffee grinder and adding couple spoons instead of flour. I just really want this almond taste, but the shop is too far from my place( will such almond flour still have the taste?

  23. #
    Michelle Westposted February 9, 2014 at 11:14 pm

    The cookie tastes great! My only issue was that after refrigerating the dough for 2 hours it was hard as a rock. What did I do wrong?


    • Sallyreplied on February 10th, 2014 at 8:32 am

      That’s perfectly normal, Michelle! Let it sit on the counter for about 15 minute to soften it up. The dough must be very cold and solid.


  24. #
    maryposted February 10, 2014 at 1:01 pm

    can i leave out the vanilla and almond extracts in the dough or will it taste too plain?


    • Sallyreplied on February 10th, 2014 at 1:22 pm

      It will probably just taste like butter. If you mind that, then I wouldn’t advise it!


  25. #
    Sara Foxposted March 23, 2014 at 9:26 pm

    I LOVED this so much! The dough did spread a little, and I know exactly why! I should have popped them back into the freezer for about 15 minutes. I literally just 5 of these in one sitting. With a huge cup of milk. I’m obsessed with taste and the easiness. BY FAR, my most favorite shortbread cookie recipe! ONE question: Is there a specific spoon you use to measure out these cookies as well as your other ones such as the chocolate chip ones and funfetti sugar ones? I try to eyeball mine… but some always just seem to be bigger after the cookies are done! Let me know which spoon you use, if you do use one! thanks :)


    • Sallyreplied on March 24th, 2014 at 11:06 am

      I usually use a regular Tablespoon for measuring – or a cookie scoop. I’m so happy that you love these cookies Sara! Thanks so much for reporting back.


      • Sara Foxreplied on March 25th, 2014 at 8:47 pm

        I made these cookies again tonight. I made sure the cookies were extra cold this time since they were a tad bit soft last time. But for some reason, they still spread really flat tonight :( I thought the coldness would have done the trick! but they’re still flat. From reading other comments, will adding more flour do the trick? I can’t tell you how heavenly these cookies taste. I just need to perfect the presentation before giving them to people! Because they look sad but TASTE AMAZING! Thanks for responding to my previous comment! <3 Also, thanks! I think I'll be getting a cookie scoop!

        • Sallyreplied on March 26th, 2014 at 10:02 am

          How about an extra 1/4 cup of flour? I know it seems like a ton but that will certainly prevent spreading! So happy you enjoy their taste; they’re a personal favorite. Thanks Sara!

  26. #
    Sharon Pollardposted April 15, 2014 at 10:16 am

    These cookies are DELICIOUS!!!!


  27. #
    Paulaposted April 17, 2014 at 1:56 pm

    First of all, you have an adorable blog. I am making these cookies to bring to two different Easter dinners this weekend. I am planning to make the dough tonight (Thursday) but am curious if you think I should refrigerate or freeze the dough. I will be baking them Saturday and Sunday morning.


    • Sallyreplied on April 17th, 2014 at 2:30 pm

      Refrigerate until Saturday. The dough will be super hard and cold, so let it sit out at room temperature for at least 30 minutes before rolling.


  28. #
    terri odeaposted April 18, 2014 at 7:41 pm

    made these cookies for Easter and they came out delicious! i used raspberry jam in half and peach/mango jelly in other half. tastes like an almond shortbread cookie and melt in your mouth!


  29. #
    Carolinaposted April 23, 2014 at 5:07 pm

    These sound amazing, just one question, do you know what I can substitute for the almond extract? I want to make these for my friend’s birthday, he loves raspberry cookies, but he’s allergic to almonds


    • Sallyreplied on April 23rd, 2014 at 6:07 pm

      I would either replace it with 1/2 tsp of vanilla or leave it out completely.


  30. #
    Michelleposted April 28, 2014 at 8:07 pm

    I thought this was very tasty and will be making it again. First I made the dough and refrigerated it for 1.5 hours, took them out and made them into balls, put it back in fridge for 30 min, took them out again to put the jam in it (I used the back of a 1/2 tsp to indent (aka thumbprint) the cookie so it came out perfectly shaped (none of that awkward nail marks in the dough) and then the 1/2 tsp of jam fit perfectly in it), put it back in the fridge until it firmed up, then put it in the oven…came out perfect. Thanks Sally!


  31. #
    Patriciaposted May 2, 2014 at 11:59 am

    Sally, you are my new heroine! These cookies were perfect! And actually quite easy to make. I made the dough the night before and refrigerated it all night. The next morning I just made the balls while sitting on my couch watching the news. I used the back end of a melon baller to make the “thumbprint” and then used the melon baller to scoop out the preserves to put in the “thumbprint”. I put the frosting in a plastic bottle with a small tip to frost. They looked perfect – just like the pictures, and MAN did they taste yummy. Everyone says I should be a professional baker – that’s how good they tasted and looked. HIGHLY RECOMMENDED RECIPE!


    • Sallyreplied on May 5th, 2014 at 9:43 am

      Thanks so much Patricia! I’m so glad these cookies were such a success. :)


  32. #
    Pollyposted May 14, 2014 at 8:50 pm

    Instead of the glaze, also try drizzling the cookies with white chocolate. ITS GOOD!


  33. #
    Gabiposted May 16, 2014 at 3:36 pm

    Hi Sally!
    I just made two batches of these and they were fantastic! I made half with seedless raspberry jam (my fiancé despises anything that reminds him that he’s eating plants. don’t ask.) and half with peach preserves, and they were both amazing! I love the melt-in-your-mouth flavor of both!
    However, I would recommend making sure that the sides of the thumbprints are somewhat reinforced before adding jam, since some of mine had the jam leak out and dribble down the cookie during baking!
    Thanks for the great recipe!


  34. #
    Joyposted June 21, 2014 at 10:00 pm

    I have made this recipe two times now, following the directions exactly. Both times times, however, the dough has been very sticky (even after recommended chiling time), which made the thumbprint step very difficult. The cookies still turned out delicious, but I am disappointed that they were not easy to make, like your beautiful pictures show they should. What do you suggest I should try differently? More flour?


    • Sallyreplied on June 22nd, 2014 at 9:22 am

      Hi Joy – yep, I suggest adding 2 Tablespoons of flour. That should help.


  35. #
    Audreyposted June 24, 2014 at 5:36 pm

    These are SO good! I have found that the 1/4 c extra flour is necessary and I also put them in the refrigerator for a 30 minutes after forming and filling with the jam. I also lowered the oven temperature by 10 degrees (could just be my oven though!). These are seriously addicting, and the almond extract in the icing adds a little extra goodness!


    • Audreyreplied on June 24th, 2014 at 5:38 pm

      ** sorry, 2 extra tbs flour!


    • Sallyreplied on June 25th, 2014 at 8:35 am

      Thanks so much for reporting back Audrey! I agree about the almond extract being key to their taste.


  36. #
    Brittaposted June 25, 2014 at 7:25 pm

    These cookies were perfect! Definitely loved adding the almond extract to the glaze. I will be making these again soon. :-) Thank you!


  37. #
    Ferlieposted July 29, 2014 at 8:20 pm

    Hiii, would it be o.k. if I used chocolate instead of Jam when making these?


    • Sallyreplied on July 30th, 2014 at 8:40 am

      That would be delicious!


  38. #
    Jennposted July 31, 2014 at 4:09 pm

    I was wondering if you could tell me how to get the jam to kind of stiffen up? I really like these cookies but I like the way the store bought cookies have the jam that is stiffer, it doesn’t ooze out when you bite into it… Does that make sense?


    • Sallyreplied on July 31st, 2014 at 7:36 pm

      Hi Jenn. I do know what you are referring to and this jam *kind of* stiffens up. I’m unsure how to replicate store-bought cookies’ jam. I’m sure there is some sort of preservative in it or something.


  39. #
    Amandaposted August 20, 2014 at 3:49 pm

    Hi Sally,

    Can you tell me about how many cookies this recipe makes? I may have missed it in the description.



    • Sallyreplied on August 20th, 2014 at 6:07 pm

      about 26 – the yield is under the recipe title. Enjoy!


  40. #
    Natposted September 5, 2014 at 2:55 pm

    I LOVE your blog. I have baked using recipes from several different sites but yours turn out the best. These cookies always get rave reviews.

    Thank you so much!


  41. #
    Dorothyposted September 18, 2014 at 11:49 pm

    Sally is it unsalted butter only or can I use reg. salted butter for the shortbread raspberry cookies?


    • Sallyreplied on September 19th, 2014 at 10:43 am

      Unsalted is best here – if using salted, your cookies may have a very very very slight saltiness to them. Which would surely be offset by the glaze and jam filling. It’s up to you.


  42. #
    Lbinarkposted September 27, 2014 at 12:53 pm

    This is actually a copycat recipe put out by Land O Lakes that I have been making for years. Good cookies though.


  43. #
    ciara hansinkposted October 19, 2014 at 8:25 pm

    Would it be ok if i used white chocolate candy melts instead of glaze?


    • Sallyreplied on October 19th, 2014 at 8:29 pm

      Yep, that would be fine.


  44. #
    Jdarbsposted October 24, 2014 at 7:07 pm

    Can someone help me out, all of these websites have recipes for these cookies with raspberry jam/preserves, but no one has a recipe for the jam/preserves?!?! Do you have to can it, or can you just make it for the cookies without canning, and can a girl get a recipe?


  45. #
    Stevie Mposted November 17, 2014 at 4:31 pm

    Can you freeze these after baking? :D


    • Sallyreplied on November 17th, 2014 at 8:51 pm

      yep– up to 2-3 months.


  46. #
    Wendyposted November 18, 2014 at 9:08 pm

    I made these last year at Christmas time and planning again this year as they were so pretty! I decided to post a comment to make some suggestions to the others. I remember that I used an end of a wooden spoon and went about 2/3 down into the ball of dough and then rolled around to make hole open up a little more at the top. I used Cherry Solo Pastry filling instead of jam. Only reason I did was that I had a can in my pantry I needed to use. Will continue to use. That made ithe filling firm like the one commenter had asked how. I used a frosting decorator with the largest hole to put the filling in the cookie. No cracks, no spreading, and no filling oozed out. Perfect! I glazed some and sprinkled large sugar crystals on some. Both were sooooo pretty! I included them in my “neighbor holiday trays”. They were a wonderful addition!


  47. #
    Tiffanieposted November 19, 2014 at 5:09 am

    Ohmygah! I just can’t wait to bake these! I do have one question first- After baking, cooling, glazing and setting, will these cookies be able to be stacked & packed? Or would they get smushed together and become a delicious crumbled disaster? =)


    • Sallyreplied on November 19th, 2014 at 11:12 am

      Yep! The filling sets immediately and the glaze sets on the cookies after a few hours. Maybe go a little light on the glaze if stacking.


  48. #
    Katieposted November 23, 2014 at 2:31 am

    I just tried these cookies today. I haven’t made many baked goods from scratch, so I can’t quite clearly identify what went wrong. I refrigerated the dough for nearly 4 hours, as suggested. The dough got a bit soft when I rolled them into balls. I don’t know if it had to do with the warmth of my hands, or the heating in the apartment, but when I baked the cookies, they all turned into a single cookie monster layer! :( I also used aluminum foil instead of grease paper, because that was what was on hand, but did I mess this recipe up completely?


    • Sallyreplied on November 23rd, 2014 at 12:54 pm

      Hey Katie! I never suggest using aluminum foil for baking cookies– in my experience, different cookies have different ways of acting/spreading on different surfaces and for these I absolutely recommend a silicone baking mat (1st choice) or parchment. If the dough got a little soft after rolling how about popping them back into the fridge to firm up for about 30 minutes? That will definitely help.


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