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Raspberry Thumbprint Cookies

Raspberry Thumbprint Cookies Recipe

Have you ever wondered how to make your own thumbprint cookies filled with raspberries? These make the perfect holiday cookie! Try them out!

Also try these other delicious cookie recipes:

These raspberry thumbprint cookies are perfect to make for holiday parties! The shortbread makes for a great crunch and everyone will be asking for the recipe. My family and I love these and this recipe is super easy, anyone can make them! Try them out and let me know what you think!

 

 

Raspberry & Almond Shortbread Thumbprint Cookies

Raspberry & Almond Shortbread Thumbprint Cookies

Raspberry & Almond Shortbread Thumbprint Cookies

Ingredients

  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 cup seedless raspberry jam

Instructions

    1. Preheat oven to 350 degrees F.
    2. In a medium bowl, cream together butter and sugar until smooth. Mix in almond extract.
    3. Then add flour, dough will then start to come together. Roll dough into 1 1/2 inch balls and place on ungreased cookie sheets.
    4. Make a small hole in the center of each ball, using your thumb or finger. Then fill with raspberry jam.
    5. Bake for 14-18 minutes or until lightly browned. Let cool for 1 minute on cookie sheet.
    6. In a medium bowl, mix together glaze ingredients: confectioners sugar, almond extract and milk. Mix until smooth. Drizzle lightly over warm cookies.

Notes

Glaze:

1/2 cup confectioners sugar

3/4 teaspoon almond extract

1 teaspoon milk

yields: 3 dozen

Ingredients

  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 cup seedless raspberry jam

Glaze:

  • 1/2 cup confectioners sugar
  • 3/4 teaspoon almond extract
  • 1 teaspoon milk

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, cream together butter and sugar until smooth. Mix in almond extract.
  3. Add flour, dough will then start to come together.

4. Roll dough into 1 1/2 inch balls and place on un-greased cookie sheets.

5. Make a small hole in the center of each ball, using your thumb or finger.

6. Then, fill with raspberry jam.

7. Bake for 14-18 minutes or until lightly browned. Let cool for 1 minute on cookie sheet.

8. In a medium bowl, mix together glaze ingredients: confectioners sugar, almond extract and milk.

9. Mix until smooth. Drizzle lightly over warm cookies.

10. Serve and enjoy!

 

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