Recipe: Raspberry Shortbread Thumbprints

Happy New Year!

Even though the holidays are over (sad face), I had to share one other cookie recipe that I made for Christmas. I came across these cookies from a good family friend and had to get it from her – Thanks, Lynn! I remember eating them as a little kid too, but they were known as Kolacky’s to our family. So, tuck this recipe away if you need another cookie recipe for your next holiday cookie exchange because this one is so yummy! Enjoy!

Raspberry Shortbread Thumbprints (Otherwise known as Kolacky’s)

2/3 c. sugar

1 c. butter, softened

1/2 tsp. almond extract

2 1/2 c. all-purpose flour

1/2 c. raspberry preserves


1 c. powdered sugar

1 1/2 tsp. almond extract

2-3 tbsp. milk until smooth

Add milk slowly so glaze doesn’t become too runny (should be thick like maple syrup)

Heat oven to 350 degrees. Combine sugar, butter and almond extract in a medium-sized bowl.  Beat until creamy. Reduce speed and add flour.  Beat until well mixed – dough will be crumbly.

Shape into 1-inch balls.  Place two inches apart on cookie sheet.  With thumb make an indentation in center of each cookie, edges may crack. Fill with 1/4 tsp. raspberry preserves.

Bake 14-18 minutes or until edges are lightly browned. Drizzle with glaze when cool.

Yield: 3 1/2 dozen

Recipe courtesy of Lynn Ahern.


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