The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.

Raspberry And Almond Shortbread Thumbprints

Raspberry Almond Shortbread Thumbprints: Sweet and buttery shortbread cookies filled with raspberry jam, perfect for a delightful treat. Make these delicious cookies now and indulge in the sweet goodness!

Buttery shortbread cookies meet sweet and tangy raspberry jam in these adorable thumbprint treats. With a delicious almond twist, these bite-sized treasures are sure to impress at your next gathering.

Flaky, crumbly, and utterly irresistible, these raspberry and almond shortbread thumbprints will become a new favorite.

Ready Time

45 mins


5 servings


  • 1 1/4 sticks (5 ounces) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup confectioners’ sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup sliced almonds
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • 1/2 cup raspberry jam


Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the confectioners’ sugar and mix until well combined. In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.

Fold in the sliced almonds, almond extract, and vanilla extract until well combined. Scoop the dough into 5 equal portions and shape each portion into a ball.

Flatten each ball slightly into a disk shape.

Use your thumb or a spoon to create an indentation in the center of each disk. Spoon a small amount of raspberry jam into the indentation of each cookie.

Place the cookies 2 inches apart on the prepared baking sheet.

Bake for 20-25 minutes, or until the edges are lightly golden. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.

Transfer the cookies to a wire rack to cool completely.


Use high-quality raspberry jam for the best flavor.

Be gentle when handling the dough to prevent the butter from getting too warm and the cookies from spreading too much.

Chill the dough for 30 minutes if you find it’s too soft to work with.

Bake the cookies until they’re lightly golden, as overbaking can make them too crispy.

The cookies will keep for up to 3 days stored in an airtight container at room temperature.

Nutrional Value

  • Calories: 340
  • Total Fat: 18g
  • Saturated Fat: 8g
  • Trans Fat: 0g
  • Cholesterol: 20mg
  • Sodium: 50mg
  • Total Carbohydrates: 36g
  • Dietary Fiber: 1g
  • Sugars: 10g
  • Protein: 4g
Raspberry And Almond Shortbread Thumbprints
Raspberry And Almond Shortbread Thumbprints

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