Raspberry Filled Almond Shortbread with Almond Glaze

“Fantastic cookie! I made it with raspberry preserves instead of jam. (not sure if it makes a difference) To keep your cookies from going flat when baking, make your balls with the indentations then chill for about 15 minutes before filling with jam and baking. I didnt use the glaze but melted white chocolate and drizzled over cookies. I got 40 cookies that didn’t last long!”

“Wonderful flavor and texture. Only loses a star because 1-1/2 inch balls are WAY to big. Typo perhaps? No way would you get 36 cookies out of that, and they spread out so much that it doesn’t make a nice presentation (nothing like the pictures). I also learned the hard way that you don’t want to make the indentation too large because the jam will soak through the cookie. But this is definitely a keeper.”

“These are probably our favorite Christmas cookie. I always get compliments and requests for the recipe!”

“Made these cookies for “Think Pink.”I also refrigerated the dough for about a half hour before filling and baking.I wish I could give 10 stars.They are absolutely delicious!!I’m certainly going to add these to my holiday baking.”

“Oh my,these are so buttery and delicous.I loved having the raspberry jam in them.Thank you for sharing with us.”

“What could be better than the buttery richness of shortbread coupled with the fruity tang of raspberry preserves?I made as directed and followed another’s advise to chill the dough for at least 30 mins. My glaze consisted of confectioners’ sugar, 1/2 tsp. almond extract, 2 Tbls butter and a “splash” of F.F. half and half. Delightful!!!I wish I could give 10 stars!Thanks, Amy Lee!”

“Melt in you mouth goodness!!I had a plethora of raspberries and have tired just about every raspberry recipe I could find.After making jam (for the umpteenth time)I thought I would put some of that jam to use.I found this recipe and have made it twice.The first time the dough was very dry.Not sure what I did wrong, but the cookie still turned out great.Made it for the second time and the dough was soft.Still not sure what I did wrong.I did use the end of a wooden spoon andpressed it in the dough at least 5 times to form an indent in the dough. (About the size of a quarter.)Turned out great.I didn’t add more jam after baking…it didn’t need it.Also used the icing.A really pretty cookie!”

“Really good cookie!Very simple to make with few ingredients.I used cherry jam since I didn’t have raspberry and made the cookies without the glaze (I was too lazy.Plus I felt the cookies were sweet enough).There was a bit of a strange aftertaste that I can’t put my finger on …maybe I put in too much almond extract?Not sure.Anyway, next time, I’ll add in lemon zest to the dough because I think it’ll add a bit more flavor.”

“Delicious. Wish I would have taken a few minutes to read some of the other reviews. Mine cracked when making the indent.So chilling after forming into balls and making the well would definately be the way to go. Great recipe.”

“Very good!I followed the directions exactly,except when making the glaze I had to add 3 TBSP of water (3 TSP’s and mine was a thick, dry paste)The flavor was outstanding, exactly what a shortbread cookie should taste like.My cookies looked a little off from the picture, but everyone who tried them was pleasantly surprised.I will make these again.”

“These are my favourite for Christmas. I bake a similar cookie every year for gifts. I roll it out into two snakes and put indents from one end to the other for the jam. Instead of the almond glaze, I just melted bulk white chocolate wafers, poked a hole in the corner and zig zagged. Yum yum yum. With this recipe I tried making them as thumbprint cookies as directed but I dropped the balls of dough into mini muffin tins to keep a good shape. I also used a little less flour. Everyone loved them! These are great! Thank you so much for posting 🙂 I was told by a coworker (with a stunned face), “these are better than my Grandma’s”! It made his day!”

“Whoa. I’ve been working on a search for perfect delights to share with friends and family this coming holiday season, and suffice to say, this recipe has made the short list.Some friends made fresh strawberry jam recently, and the substitution worked just deliciously.Things worth noting: make sure the center is thick enough. The first one I tasted fell apart after I bit through it because the jam had softened up the center– perhaps doing at least some of the baking without the jam inside would probably help?Thanks!!”

“These are incredible!One bite and all my guests just smiled ear-to-ear and let out a sigh of delight.I’ll make these again and again!They’re so easy and so delicious.”

“What a delicious cookie and very easy to make even for a novice baker!I made these and a couple of other cookies for Christmas and these were the first to go!I’m making them again for New Years and will double the batch and using blackberry preserves for the other half.The only change I made was to use milk instead of water on the glaze.Great cookie, thanks for the recipe!”

“These cookies are delicious! They are definitely one of my best cookie recipes yet and I will continue to make them for years to come. Only need half the glaze, and don’t overdo it – they are sweet enough already. I also had to make the balls a little smaller to get the cookie to bake more evenly.”

“Pretty darn good! They were really pretty on the cookie tray. The dough seemed really firm the both times I made it so I didn’t refrigerate the dough first and it turned out fine. I made the glaze on the first time and no glaze the second time.I definitely like it more with the glaze but 1 cup of glaze was WAYYY too much!The cookies tasted good but I would like them to be a little less dense.”

“These were my very favorite out of all the cookies we made this year for Santa. I will make these often, thanks!”

“Typically I hate thumbprint cookies.The jelly is like plastic and the cookie is nasty.But these are SO AMAZINGLY GOOD!38 reviews with 4-5 stars each can’t be wrong… thanks Amy Lee!”

“These cookies are absolutely wonderful! I made them for a cookie exchange I co-host and everyone loved them! The only changes I did was I used strawberry jam instead of raspberry. (What I had on hand.) I used the backside of a round teaspoon to make the indent in the cookie and filled it with 1/4 tsp of jam. Also- I don’t know if it’s because my house is cool already from our Michigan winter, but I had no need to refrigerate the dough. In fact, when I did because I had to finish them later, I found the dough was way to hard to work with. These are definitely being added to my annual Christmas Cookie baking list!”