Shortbread Thumbprints

Raspberry – Almond Shortbread Thumbprints


2/3 c. sugar
1 c. butter (softened)
½ t. almond extract
2 c. all-purpose flour
½ c. raspberry jam ( I like to use seedless)


Almond Glaze
1 c. powdered sugar
1 ½ t. almond extract
1-3 t. water
Preheat oven to 350 degrees. In a large bowl, combine sugar, butter, and almond extract. Beat at medium speed, scraping bowl often, until creamy (2-3 minutes). Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed (2-3 minutes).

Shape dough into 1-inch balls. Place 2 inches apart on cookie sheet. With thumb, make indentation in center of each cookie (edges may crack slightly). Fill indentation with about ¼ t. of jam. Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. Drizzle with Almond glaze, then allow to cool completely.


*You could change the almond extract to another flavor if you wanted.  (My hubby is alergic to nuts, so lemon flavoring works well, or another flavor if you prefer)