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Raspberry Almond Thumbprint Cookies
Prep Time
5 mins
Cook Time
10 mins
Chill time
1 hr
Total Time
15 mins

A fruity, light and buttery almond cookie that will have you making Summer all-year long!

Course: Dessert
Servings: 3 dozen
What You Need
  • 1 cup Butter, softened
  • 2/3 cup Granulated Sugar
  • 1/2 tsp. Almond Extract
  • 2 cups All-purpose Flour
  • 1/2 cup seedless Red Raspberry Jam
  • 1 cup Powdered Sugar
  • 1 1/2 tsp. Almond Extract
  • 3 to 4 tsp. Water
  1. Beat butter on a medium speed for approximately 30 seconds.  Add in granulated sugar and cream together for approximately 2 minutes. *The longer you cream your butter and sugar, the more smooth your cookie will be.  Add in almond extract, mix well.

  2. Slowly incorporate in your all-purpose flour, making sure you do not over stir.  Cover and chill dough in the fridge for approximately 1 hour.  *The colder dough makes for easier handling and indentation without sticking.  You can judge for yourself the actual time needed for chilling.

  3. Preheat oven to 350 degrees F.  Shape dough into 1-inch balls.  Place dough balls 2 inches apart on an un-greased or parchment lined baking sheet.  Using your thumb or 1/2 teaspoon measuring spoon, press an indentation into the center of each ball.  Spoon about 1/2 teaspoon of the jam into each indentation. 

  4. Bake at 350 degrees for 10 minutes, or until edges are a light brown.  Cool on baking sheet for about 1 minute before removing to a wire cooling rack to cool completely.

  5. For the glaze:

    In a medium mixing bowl, combine your powdered sugar with the almond extract and 1 teaspoon of water.  As you stir, judging the consistency of your glaze, continue adding 1 teaspoon of water, until you have the consistency you'd like.  Drizzle your glaze over each cookie.