Raspberry Almond Shortbread Thumbprints

You can use any flavor of jam instead of raspberry if you would like to. My next favorite is apricot.


  • 1 cup butter, softened 2/3 cup sugar
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  • 1/2 tsp almond extract
  • 2 cups flour
  • 1/2 cup raspberry jam


Combine butter, sugar and almond extract in large bowl. Beat at medium speed until creamy. Reduce speed to low and add flour. Beat until well mixed. Cover and refrigerate at least 1 hour.

Preheat oven to 350 degrees F. Shape dough into 1-inch balls and place two inches apart on a cookie sheet. Make indentation in center of each cookie with your thumb. Fill each indentation with about 1/4 to 1/2 teaspoon of jam.

Bake cookies for about 14 to 18 minutes or until the edges are lightly browned. Let stand 1 minute; remove from cookie sheets and cool completely.

By Deeli from Richland, WA


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