Raspberry Thumbprint Cookies




  • 1 cup butter
  • 2/3 cup white sugar
  • 1/2 teaspoon almond extract
  • 2 cups flour
  • 1/2 cup seedless raspberry jam
  • 1/2 cup powder sugar
  • 3/4 teaspoon almond extract
  • 1-2 teaspoons milk


Step 1

Beat together butter, sugar, and 1/2 teaspoon almond extract in a large bowl until light and fluffy.

Step 2

Gradually mix in flour until combined

Step 3

Heat oven to 350°F

Step 4

Use a small cookie scoop to measure dough; roll dough into 1- inch balls.

Step 5

Place dough balls 2 inches apart onto ungreased cookie sheet.

Step 6

Using your thumb or a small cap, make an indention in the center of each cookie.

Step 7

Fill each indention with about 1/4 teaspoon of jam.

Step 8

Bake for 14 - 16 minutes or until the bottoms of the cookies are very lightly browned.

Step 9

Allow cookies to cool for about a minute on the cookie sheet, then move to a cookie rack to cool completely.

Step 10

To make the glaze, combine confectioners' sugar, almond extract, and milk in small bowl, adding the milk gradually until the desired consistency is achieved; drizzle over cooled cookies.

Recipe Type:
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