Lesson 5 of 27
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Shortbreads | Recipe Walk-through

Raspberry Thumbprints

While not a purely basic shortbread cookie, this recipe is a prime example of just how mouthwatering a shortbread can be. The cookie dough uses only three, essential ingredients and a splash of almond extract for flavor. Which, fingers crossed, makes these cookies virtually impossible to mess up- and an ideal recipe for anyone baking from scratch for the first time. Plus, between the tiny spoonful of raspberry jam in the center and the almond-flavored glaze that’s drizzled on top, these cookies are outright irresistible.



  • ⅔ cup Sugar
  •  1 cup Butter
  •  ½ tsp Almond Extract
  •  2 cups Flour
  •  ½ cup Raspberry Jam


  •  1 cup Confectionery Sugar
  •  1 ½ tsp Almond Extract
  •  2-3 tsp Water


  1. Combine sugar, butter, and almond extract then beat at medium speed till creamy. Add flour and beat well. Cover and chill for 1 hour. Shape into 1 inch balls and press thumb into middle of the cookie. Using a 1/4 tsp, spoon the raspberry jam into the center of the raw cookie. Bake at 350 degrees for 14-18 minutes. Cool completely.
  2. Mix all ingredients together and drizzle over top of cooled cookies.


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