Raspberry Almond Shortbread Thumbprints

Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze.The first time I followed the recipe and my cookies were so flat the jam leaked through the bottom, and the second time I made these adjustments and the cookies not only tasted delicious, they looked perfect, too!

Have been making these for Christmas since they first appeared in a Pillsbury Classic cookbook many years ago. They are a tender, buttery, melt-in-your mouth cookie that also look pretty on the plate. They do spread a bit, so I always chill the dough first and roll the dough into balls a little smaller than the recipe suggests. This is simply a perfect Christmas cookie.


Raspberry Almond Shortbread Thumbprints 

Wow – a simple cooked with a absolutely decadent flavor! I mean these are really, really good. the key to these is chilling the dough, rolling them small and taking the genious advice of using a chapstick cap to make the indentions. Whoever thought of that little trick deserves a medal! These cookies definitely melt in your mouth. I used glaze featured with the recipe, but you can definitely change this up with melted white and dark chocolate – YUM!