Recipe Detail

Raspberry Almond Thumbprint Cookies

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  1. 2/3 cups - sugar
  2. 1 cups - butter softened
  3. 1/2 teaspoons - almond extract
  4. 2 cups - flour
  5. 1/2 cups - raspberry jam
  6. 1 cups - powdered sugar
  7. 1 1/2 teaspoons - almond extract
  8. 2/3 teaspoons - water


In large bowl, combine sugar, butter and almond extract. Beat at medium speed until creamy (2-3 minutes). Reduce speed to low; add flour. Beat until well mixed (2-3 minutes). Cover and chill dough at least one hour.
Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. With thumb, make indentation in center of each cookie (edges may crack slightly). Fill each indentation with 1/4 teaspoon of jam.
Bake at 350 degrees Fahrenheit for 12-14 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. Cool completely.
Meanwhile, in small bowl with wire whisk, stir together all glaze ingredients until smooth. Drizzle over cookies.


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