Raspberry Almond Thumb Print Shortbread

Raspberry Almond Thumb Print Shotbread

The word that comes to mind for these little gems is divine!  This cookie is delicate in its buttery crumble cookie and sweet with its raspberry jam and almond icing!  Life doesn’t get much better than this when these are in the house!  Perfect for afternoon or evening tea too!


1 cup butter, softened

2/3 cup organic sugar

1/2 teaspoon almond extract

2 cups all-purpose flour

1/2 cup good raspberry jam

Almond icing

In a large electric bowl fitted with a paddle attachment cream together the butter and sugar and almond extract.  Add the flour and mix until just combined.  Cover and chill for one hour or until the dough is easy to handle.

Preheat the oven to 350` F.  Shape dough into 1-inch balls.  Place them on the pan 1-inch apart.  Using your thumb, press an indentation into the center of each ball.  Spoon 1/2 teaspoon into each cookie and bake for 10-12 minutes or until the bottoms are lightly browned.  Cool on wire racks before icing.


Mix together 1 cup powdered sugar, 2-3 teaspoons water and 1 1/2 teaspoons almond extract.  Place icing in a small sandwich baggy, cut off a tiny tip of one corner and drizzle on cooled cookies!  Enjoy!

Emily Saddler

Emily is first a wife to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “The Organic Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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