Raspberry Thumbprint Cookies


  • 1 cup (226g) butter, softened
  • 2/3 cup (150g) granulated sugar
  • 1/2 tsp almond extract
  • 1 large egg yolk
  • 2 cups (256g) all-purpose flour


  • 1/2 cups seedless raspberry jam
  • 1/2 cup (63g) confectioners sugar
  • 3/4 tsp almond extract, optional
  • 1 teaspoon milk


  1. Preheat oven to 350°F.
  2. In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 tsp almond extract, egg yolk, and flour until dough comes together.
  3. Chill dough for 15-30 minutes.
  4. Roll dough into 1 1/2 inch balls and place on a cookie sheet lined with parchment paper. Using a spoon, make a small impression in the center of each ball. Fill impression with jam.
  5. Bake for 14-18 minutes in preheated oven, or until lightly browned.
  6. In a medium bowl, mix together confectioners sugar, 3/4 tsp almond exact and milk until smooth.
  7. Drizzle over warm cookies.

This article and recipe adapted from this site

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