Raspberry Shortbread Thumbprint Cookies

These raspberry shortbread thumbprint cookies are the perfect addition to your holiday cookie plate.

Made with a buttery shortbread, raspberry jam and a powdered sugar glaze, these cookies are melt-in-your-mouth delicious.

Ingredients

- Raspberry jam - Flour - Sugar - Almond Extract - Butter

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

1

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

2

Using your hands, shape the scooped dough into round balls and place on a baking tray that's been lined with Parchment Baking Sheets.

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.

4

Swipe up for full recipe!