Raspberry Thumbprint Butter Cookies – a delicious recipe with butter, almond, vanilla, confectioners, cornstarch, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
set oven to 325 degrees F.
2
Lightly grease a cookie/baking sheet.
3
In a large bowl using an electric mixer at medium speed beat the butter with vanilla and almond extract (if using) until fluffy.
4
In a bowl combine the confectioners sugar with cornstarch and flour; add to the creamed mixture and beat until smooth and combined.
5
Using hands shape into 24 round balls, then place on cookie sheet about 2-inches apart.
6
Push down slightly using the palm of your hand then make a small indent in the middle of each cookie.
7
Spoon about 1 teaspoon jelly or jam into the hole.
8
Bake for about 8-10 minutes (watch closely that the edges do not brown too much).
9
Cool on wire racks.
709
kcal
Calories
47
g
Fat
68
g
Carbs
5
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup butter, softened (no subsitutes), 1/2 teaspoon almond extract (optional), 2 teaspoons vanilla, 1/2 cup confectioners' sugar, and more.
Yes, Raspberry Thumbprint Butter Cookies 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
