Week 18: Raspberry and Almond Shortbread Thumbprint Cookies

I don’t like having a pattern for the types of cookies I make. This recipe appeared out of nowhere, and it sounded good.

There are similar to the Buckeye Brownie Cookies I made previously where you make the dough, put rounded balls of dough on the cookie sheet, create a small hole in the middle of the ball with your thumb, and then top with a glaze/frosting. The balls might be small, but they’ll become larger as they go through the baking process.

These cookies were made on three aluminum cookie sheets with a single fitted sheet of parchment paper, and were run in the oven for 18 minutes. They came out perfectly baked.

For the frosting, you might need to add a little more milk to make it easier to dribble on the cookies. I had to make two batches of the frosting and add a little more milk to make it easier to add frosting to the cookies. You don’t need to sift the powdered sugar for this part.




  • 1 cup butter, softened
  • ⅔ cup white sugar
  • ½ teaspoon almond extract
  • 2 cups all-purpose flour 
  • ½ cup seedless raspberry jam


  • ½ cup confectioners’ sugar (powdered sugar)
  • ¾ teaspoon almond extract
  • 1 teaspoon milk (or more to make it easier to frost cookies)


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together butter and white sugar until smooth.
  3. Mix in 1/2 teaspoon almond extract.
  4. Mix in flour until dough comes together.
  5. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets.
  6. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
  7. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
  8. In a separate medium bowl, mix together the confectioners’ sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.


Author: Michael Maravick

I hold a Bachelor's of Science in Manufacturing Engineering from Cal Poly San Luis Obispo. I'm a process engineer by day with a passion for baking and trying new recipes.

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