raspberry almond thumbprint cookie recipe

Raspberry Almond Thumbprint Cookies with Almond Glaze



  • 2 sticks unsalted butter room temperature
  • 2/3 cup sugar
  • 1 tsp almond extract
  • 2 cups flour
  • ½ cup raspberry jam I use seedless


  • 1 cup powdered sugar
  • 1-3 teaspoon milk
  • 2 tsp almond extract


  • In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugar until well combined.
  • Add the 1 tsp almond extract and combine, scraping down the sides until creamy.
  • Add the flower and mix at low speed until fully incorporated.
  • Cover with plastic wrap and refrigerate for at least 2 hours.
  • Preheat oven to 350.
  • Roll the dough into 1-inch balls and place 2 inches apart on a baking sheet with a silicon mat.
  • Make an indent with your thumb or the back of a 1 tsp measuring spoon.
  • Fill each indent with jam.
  • Bake 14-18 minutes.
  • Cool completely.
  • Combine all the glaze ingredients in a bowl and whisk until smooth.
  • Drizzle over the cookies.