Raspberry Almond Shortbread Thumbprints – a delicious recipe with Butter, sugar, almond flavoring, flour, raspberry, powdered sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine softened butter, sugar and 1/2 teaspoon almond flavoring in bowl.
2
Beat at medium speed, scraping bowl often, until creamy.
3
Add flour; beat at low speed, scraping bowl often, until well mixed.
4
Cover; refrigerate at least 1 hour or until firm.
5
Heat oven to 350F.
6
Shape dough into 1-inch balls.
7
Place 2 inches apart onto ungreased cookie sheets.
8
Make indentation in center of each cookie with thumb (edges may crack slightly).
9
Fill each indentation with about 1/4 teaspoon jam.
10
Bake 14-18 minutes or until edges are lightly browned.
11
Let stand 1 minute on cookie sheets; remove to cooling rack.
12
Cool completely.
13
Combine all glaze ingredients in bowl with whisk until smooth.
14
Drizzle over cookies.
15
*Substitute 1/2 cup of your favorite flavor jam.
885
kcal
Calories
48
g
Fat
110
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup Land O Lakes Butter, softened, 2/3 cup sugar, 1/2 teaspoon almond flavoring, 2 cups all-purpose flour, and more.
Yes, Raspberry Almond Shortbread Thumbprints falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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