A thick jam stays in the well; thin fruit sauce can overflow.
Almond-scented shortbread balls baked with a small raspberry jam center.
The recipe card lists measured ingredients, numbered steps, storage guidance, and a nutrition estimate when available. Total time includes the listed preparation, rest, baking, and cooling periods for this recipe.
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Raspberry Almond Shortbread Thumbprints Recipe
Follow the tray sizes, portions and baking intervals in the instructions below.
Total time includes hands-on preparation, required chilling or resting, whole-batch cooking, cooling and finishing.
Kitchen tools you’ll need
- two half sheets
- mixer
- measuring teaspoon
Ingredients
US measures are approximate. Gram weights help keep portions consistent; spice weights vary with density.
Instructions
Mix
- Beat butter and sugar just until smooth. Add extract, then mix in salt and flour on low speed until clumps form; press together without kneading.
Shape
- Divide the dough into 24 balls, about 24 g each. Place 12 per lined half sheet, 2 inches apart. Make a 1/2-inch-wide well in each; repair edge cracks and add about 1/2 tsp jam. Chill 30 minutes.
Bake
- Heat oven to 350°F (175°C), or 325°F (165°C) fan. Bake one tray at a time 16–20 minutes until bases are golden.
Finish
- Rest 10 minutes, then cool 30 minutes; jam must cool completely before serving.
Chef’s Science & Pro Tips
Ingredient science
A thick jam stays in the well; thin fruit sauce can overflow.
Technique & texture
Measure flour without packing the cup; excess flour makes dough harder to shape.
Finishing & serving
Use cool trays and let the cookies firm before moving them.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | up to 5 days | Keep airtight in a cool dry room for up to 5 days. |
| Refrigeration | As described | Baked refrigeration is unnecessary; use airtight containers if the room is hot. |
| Raw freezing | up to 1 month | Freeze unbaked dough airtight up to 1 month; thaw in the refrigerator before shaping. |
| Baked freezing | up to 2 months | Freeze completely cool cookies up to 2 months, separated by parchment. |
| Restoring | As described | Thaw sealed at room temperature. Refresh plain unglazed cookies at 300°F (150°C) for 3–5 minutes and cool fully. |
Notes
- Scale ingredients, including US measures, without changing cookie size or oven temperature. Extra trays increase whole-batch time.
Nutrition
Approximate values per portion from the listed ingredient weights divided into 24 equal portions. Includes required fillings and finishes. Brands, unused coatings and actual portion size affect the estimate.
Frequently Asked Questions
Why does the jam overflow the thumbprint?
The well may be too shallow or overfilled. Use about 1/2 teaspoon thick jam in each well.
Can I leave out the almond extract?
Yes. It is a flavoring; the cookie will taste more simply buttery without it.
How do I repair cracked edges around the wells?
Press cracks gently together before adding the jam. A smooth rim helps keep the filling contained.
Browse more cookie ideas in the Christmas Shortbread Cookies collection.
