Raspberry and Shortbread Thumbprint Cookies

Raspberry and Shortbread Thumbprint Cookies 


  • 1 cup butter, softened
  • 1 cup white sugar
  • 2 cups all-purpose flour
  • 1⁄2 cup raspberry jam
  • 1⁄2 cup confectioners' sugar
  • 1 teaspoon milk
  • 3/4 teaspoon vanilla extract



Preheat oven to 350 degrees .

In a medium bowl, mix together butter and white sugar until smooth. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with jam.

Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.

In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon vanilla extract, and milk until smooth. Drizzle lightly over warm cookies.


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