There are certain cookies that I only make at Christmastime. Making them is part of my annual Christmas cookie baking day that I do every year. I crank up the holiday music, make a big pot of hot chocolate, and bake many, many kinds of cookies. I have friends come over and the kids even get in on the cookie making. We use an obscene amount of butter and sugar! It is always fun, and always a great way to celebrate the season.

Raspberry Almond Thumbprints are one of my favorite cookies. I love almond anything, and these cookies are buttery and absolutely divine. The almond shortbread is tender and light, filled with raspberry jam, and drizzled with almond glaze. Package some of these up and you will make someone’s holiday.

Raspberry Almond Thumbprints
By Bree
Makes 3 dozen cookies


For the cookie:

1 cup butter, room temperature
2/3 cup sugar
1/2 teaspoon almond extract
2 cups flour
1/4 cup raspberry jam

For the glaze:
1/2 cup confectioners’ sugar
1 teaspoon almond extract
1 tablespoon milk


Preheat oven to 350°F.

Cream butter and sugar with electric mixer until light and fluffy, about 3 minutes. Add almond extract. Add flour and mix until combined. Roll dough into 1-inch balls. Place 2 inches apart on parchment-lined cookie sheet. Using your thumb, press an indentation in the middle of each cookie. Spoon 1 teaspoon jam into each indentation.

Bake for 10 to 12 minutes, or until lightly brown. Cool on rack for 1 minute, then cool completely on cooling rack.

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3 thoughts on “Raspberry Almond Thumbprints

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  1. Belinda said:

    Enjoying finding your site. Thank you and Merry Christmas

  2. Cathy said:

    How well do these store??

  3. Ruth said:

    Who can store them? They are soooo good,they don’t stay around long! I can’t wait to make a batch. Every year I pick a favorite, and this is the winner this year!