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Almond and Raspberry Shortbread Thumbprints Cookies Recipe

Almond and Raspberry Shortbread Thumbprints are the kind of cookies that deliver big flavor with simple ingredients. Easy to make and beautiful to serve, they’re a timeless classic you’ll come back to every season.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 cookies

Ingredients
  

  • 1 cup unsalted butter softened
  • 2/3 cup granulated sugar
  • 1/2 tsp almond extract
  • 2 cups all-purpose flour
  • 1/2 cup raspberry jam seedless preferred
  • Optional: powdered sugar for dusting

Instructions
 

  • Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a large bowl, cream butter and sugar until light and fluffy.
  • Mix in almond extract.
  • Gradually add flour, mixing until dough forms.
  • Roll dough into 1-inch balls and place on prepared baking sheet.
  • Use your thumb or the back of a spoon to press an indentation into each ball.
  • Fill each indentation with about 1/2 teaspoon of raspberry jam.
  • Bake for 12–14 minutes, until edges are just starting to turn golden.
  • Cool on the pan for 5 minutes before transferring to a wire rack.
  • Optional: Dust cooled cookies with powdered sugar before serving.

Notes

  • Use seedless jam for a smooth center.
  • Don’t overbake—these cookies should stay pale with lightly golden bottoms.
  • If the dough cracks when you press it, roll the ball again until smooth.
  • Try other jam flavors like apricot, cherry, or blueberry.