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“A shortbread variation of the familiar thumbprint cookie. Please add an hour refrigeration time for the dough. From Taste of Home (April/May 2001)”
READY IN:
48mins
SERVES:
42
YIELD:
3 1/2 dozen
UNITS:
US

Ingredients Nutrition

  • COOKIES
  • 1 cup butter, softened (no substitutes)
  • 23 cup sugar
  • 12 teaspoon almond extract
  • 2 cups flour
  • 13-12 cup seedless raspberry jam
  • GLAZE
  • 1 cup confectioners' sugar
  • 2 -3 teaspoons water
  • 12 teaspoon almond extract

Directions

  1. Cream butter and sugar together until fluffy.
  2. Beat in almond extract; gradually add flour until dough forms a ball.
  3. Cover and refrigerate for 1 hour or until easy to handle.
  4. Preheat oven to 350°F
  5. Roll into 1 inch balls; place them 1 inch apart on ungreased baking sheets.
  6. Using the end of a wooden spoon handle, make an indentation in the center; fill imprint with jam.
  7. Bake for 14-18 minutes or until edges are lightly browned.
  8. Remove to wire racks to cool.
  9. Spoon additional jam into cookies if desired.
  10. GLAZE: Combine all glaze ingredients and drizzle over cookies.

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