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Raspberry Thumbprints


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  • Glaze:
  • 1 C. butter, softened
  • 2/3 C. sugar
  • 1/2 tsp. almond extract
  • 2 C. all- purpose flour
  • 1/2 C. raspberry jam or favorite jam
  • 1 C. powdered sugar
  • 2-3 tsp. water
  • 1 1/2 tsp. almond extract


Servings 4


Step 1

Combine butter, sugar,and 1/2 tsp. almond extract in large bowl. Beat at medium speed, scraping bowl often until creamy. reduce speed to low; add flour. Beat, scraping bowl often, until well mixed. Cover an refrigerate at least an hour. Heat oven to 350. Shape dough into 1" balls. Place 2 " apart onto an ungreased cookie sheet. Make indentation in center of each cookie with thumb (edges may crack slightly) Fill each indentation with about a 1/4 tsp. jam. Bake for 14-18 mins. or until edges are slightly browned. Let stand 1 minute on cookie sheets; remove to wire cooling rack. Cool completely. Combine all glaze ingredients in small bowl with wire whisk until smooth, Drizzle over cookies.

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