I can't wait for you to try this recipe!

Tender shortbread cookies flavored with almond and filled with raspberry jam are finished of with a sweet almond glaze. Shortbread Thumbprint Cookies are delicious treats that are perfect for holiday baking. These are hands down one of my favorite Christmas cookies to make and make a perfect gift for friends and family.

Prep Time: 5 Min

Cook Time: 3 Min


– 1 cup unsalted butter, cold and diced – ¾ cup granulated sugar – ½ teaspoon almond extract – 2 ½ cups all-purpose flour – ¼ teaspoon salt – ½ cup seedless raspberry jam – Glaze: – ½ cup confectioners sugar – 1 teaspoon milk – ½ teaspoon almond extract

Beat butter, granulated sugar and ½ teaspoon almond extract with a handheld mixer or a stand mixer until well combined.

Step 1

Add flour and salt. Mix on low speed until large, soft crumbs form (this may take a few minutes), and continue mixing until the sandy mixture turns into cookie dough.

Step 2

Roll dough into 1 inch balls and place about 1 inch apart on lined cookie sheets. Make an indent in the center of each ball (you can use your finger, but I like using a ½ teaspoon measuring spoon or the back of a wooden cooking spoon for a perfect look). Fill each indent with jam.

Step 3

Chill the shaped cookies for 2-4 hours in the refrigerator, or freeze for 1 hour. It is important to chill the cookies before baking or they may spread out and lose their shape. Heat the oven to 350° F. Bake the cookies (one tray at a time) for 18-20 minutes or until lightly golden around the edges and just set. Cool on the cookie sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Step 4

Once cookies have cooled, prepare the glaze. Use a spoon to lightly drizzle the glaze over each cookie.

Step 5

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Hi, I'm Angela! I'm the Founder and content creator at About a Mom. I live in sunny Florida with my little girl. If you are seeking ideas and inspiration for family fun, mealtime, travel, or fun things to do in Florida, you will find it here.