Raspberry Shortbread Thumbprint Cookies Recipe

Raspberry Shortbread Thumbprint Cookies - classic buttery shortbread thumbprint cookies filled with seedless raspberry jam.

Buttery shortbread cookies filled with seedless raspberry jam and a powdered sugar glaze drizzled on top. The perfect cookie for holiday entertaining and all year long.

Ingredients

Ingredients for Cookies: > all purpose flour > butter; softened > granulated sugar > almond extract > seedless raspberry jam

Ingredients for Glaze: > powdered sugar > almond extract > water

1

Prepare the  Dough

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter, granulated sugar and almond extract until they are just combined.

Using a small cookie scoop, measure out cookie dough balls. This recipe should give you around 36 one inch sized balls.

2

How to shape Shortbread Thumbprint Cookies

3

Make a small indentation using your thumb in each cookie. I like to use the back of a melon scoop, but your thumb works great too.

Make the Thumbprint

4

Fill each cookie thumbprint with about ¼ to ½ tsp. raspberry jam. Do not overfill the cookies or they will run over during baking.

Fill Thumbprint Cookies with Jam

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