Almond Raspberry Shortbread Cookies

Raspberry Almond Shortbread Cookies

Today’s recipe is one of our family’s favorite holiday cookies.  In fact over Thanksgiving Tessa specifically requested we make these almond raspberry shortbread cookies.

I have shared them before but when I went back to get the recipe the one poor photo that had been on the post had disappeared so I figured that meant it was do for a redo!

Raspberry Almond Shortbread Cookies

This time of year I become addicted to holiday baking magazines- especially the cookie ones.  I am always looking for new holiday cookie recipes.  Well, as soon as I saw this recipe I knew I had to try it -they looked wonderful and I was right.  To quote Tessa “they are totally amazing!”  Now, of course, mine didn’t look exactly like the picture in the magazine but they tasted wonderful and that is what really counts.

Raspberry Almond Shortbread Cookies

The recipe called for and I made them with raspberry jam but I bet they would be yummy with any flavor you might have in your refrigerator.

The dough is a shortbread dough so it is a bit crumbly (no there are NO EGGS in it)  so as you mix it up you may think it is too dry but keep mixing it together and it will look like this.

Raspberry Almond Shortbread Cookies

Then use your hands to bring the dough into a ball and then refrigerate for about one hour.

Raspberry Almond Shortbread Cookies

For the dough into one inch balls and place on a parchment lined cookie sheet.  Make an indentation into the cookie with your thumb (the cookie may crack a bit but that is o.k.)  Then fill each indentation with about 1/4 tsp of jam.  Don’t overfill!
Raspberry Almond Shortbread CookiesRaspberry Almond Shortbread Cookies

They bake for about 14 minutes and then allow to cool.  While they are cooling mix up your glaze and then drizzle over the cookie once they are cool.  I love, love the almond flavor in the cookie and the glaze.

Raspberry Almond Shortbread CookiesRaspberry Almond Shortbread Cookies

The recipe for Raspberry Almond Shortbread Thumbprints is  from the Land O’ Lakes Holiday Cookie magazine and it says it is one of their most requested recipes – I know why!   So here’s another recipe for your holiday cookie collection and your holiday cookie plate.  Enjoy!

Raspberry Almond Shortbread Cookies

Almond Raspberry Shortbread Cookies
Serves: 2 dozen
  • 1 C butter, softened
  • ⅔ C sugar
  • ½ tsp almond extract
  • 2 C flour
  • ½ C raspberry jam
  • 1 C powdered sugar
  • 1½ tsp almond extract
  • 2-3 tsp. milk or whipping cream
  1. Combine butter, sugar and ½ tsp almond extract in bowl. Mix at medium speed, scraping bowl often, until creamy.
  2. Reduce speed and add in flour. Beat until well mixed.
  3. Keep beating until the dough starts to come together. It will look somewhat dry and crumbly.
  4. Form the dough into a ball and cover, refrigerate until firm (at least one hour)
  5. Heat oven to 350 degrees
  6. Shape dough into one inch balls.
  7. Place 2 inches a part on a ungreased cookie sheet.
  8. Make an indentation with your thumb in the center of each ball.
  9. Fill the indentation with ¼ tsp of jam. Do not overfill
  10. Bake for 14 minutes or until edges are lightly browned
  11. Let stand 1 minute, remove from cookie sheet and cool completely.
  1. Combine powdered sugar, 1½ tsp almond extract and enough milk for desired glazing consistency.
  2. Drizzled over cool cookies

 For another jam filled cookie recipe check out these Almond Crunch Cookies


Leigh Anne


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Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. says

    Leigh Anne, they are so pretty. I am going to share a link to this post in one of my next Cookies roundups (two more installments in this series).


  2. Barbara says

    I just made these and they are sooooo yummy! I had to put them in the basement so they’re far away and I won’t be tempted to eat any more.

    A small departure from your recipe is that I kept on beating the dough passed the point where it was crumbly and then it became real smooth and soft. I was able to shape the balls immediately, indent and fill them and they didn’t crack. These little delicious beauties will add so much to my cookie platter.

    Thanks for sharing the recipe, Leigh Ann, and Merry Christmas to you and your beautiful family.

    Missouri Barb

  3. says

    I’m a big fan of those little holiday cookie books too, I pull them out year after year. I am a lover of short bread and this looks so delish with that perfect little dollop of jam!
    BTW, I saw this at the Marvelous Mondays party.


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