Similar to thumbprint cookies, this shortbread dessert is stuffed with raspberry jam. Drizzle with a powdered sugar glaze for a showy topping.

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Ingredients

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Directions

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  • In a medium bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and the 1/2 teaspoon almond extract. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover; chill about 1 hour or until dough is easy to handle.

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  • Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place balls 2 inches apart onto ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation. Sprinkle with coarse sugar. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer to wire racks; cool.

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  • Meanwhile, for icing, in a medium bowl combine powdered sugar, 1 teaspoon of the water, and the 1-1/2 teaspoons almond extract. Add enough of the remaining 1 to 2 teaspoons water to make an icing of drizzling consistency. Drizzle cookies with icing.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition Facts

112 calories; 5 g total fat; 3 g saturated fat; 15 mg cholesterol; 57 mg sodium. 15 g carbohydrates; 0 g fiber; 1 g protein;

Reviews (3)

56 Ratings
  • 5 star values: 34
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 12
Rating: 4.0 stars
12/22/2019
You have to thicken jam before putting it in the oven. To do so just add 1 teaspoon of corn starch or even regular flour to it. Mix really well. You may lose a little bit of a shine, but everything will stay in its place this way.
Rating: 1 stars
12/17/2017
These cookies do not turn out as pictured. The jam oozes and the cookies spread. After 12 minutes of baking, they still appear uncooked. Not planning to make these again.
Rating: Unrated
12/06/2014
what a mess I had when I baked these. the cookies spread and the raspberry jam melted onto the baking sheet. I am a seasoned baker, and I followed the recipe closely. This was not a first time baking experience for me. What I can see from your picture, is that they were barely baked or raw to get the results your picture shows. What a waste of butter and jam this recipe was.
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Rating: Unrated
05/16/2015
I make these every Christmas. They look exactly like the picture and turn out wonderful. My mom's favorite!