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Berry Shortbread Dreams

Raspberry jam adds fruity sweetness to these rich shortbread thumbprint cookies. They will absolutely melt in your mouth! —Mildred Sherrer, Fort Worth, Texas
  • Total Time
    Prep: 20 min. + chilling Bake: 15 min.
  • Makes
    3-1/2 dozen


  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/3 to 1/2 cup seedless raspberry jam, plus additional if desired
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1/2 teaspoon almond extract
  • 2 to 3 teaspoons water


  • In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate until dough is easy to handle, 1 hour.
  • Preheat oven to 350°. Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam.
  • Bake until edges are lightly browned, 14-18 minutes. Remove to wire racks to cool.
  • If desired, spoon additional jam into cookies. Combine confectioners' sugar, extract and enough water to achieve drizzling consistency; drizzle over cookies.
Nutrition Facts
1 cookie: 91 calories, 4g fat (3g saturated fat), 12mg cholesterol, 35mg sodium, 12g carbohydrate (8g sugars, 0 fiber), 1g protein.
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