Christmas cookie-baking is in full swing at my house, and this is a new recipe that everyone is just lovin’.  You’ll need one can of Solo Almond filling:

indexand one can of Solo Raspberry Cake & Pastry Filling:index

Both of these items should be available in the cake-mix aisle at your grocery store.



  • 1 can Solo Almond Filling
  • 1 cup softened butter
  • 1 cup sugar
  • 1 teaspoon almond extract
  • 2 egg yolks
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 can Raspberry or Apricot filling


  • 1 cup confectioners’ sugar
  • 1 1/2 tablespoons milk
  • 1/4 teaspoon almond extract


  1. Beat butter and sugar until light and fluffy. Mix in almond filling, almond extract and egg yolks, and beat until blended. Using a wooden spoon, stir in flour, baking powder and salt. (Dough will be soft). Cover and refrigerate at least 3 hours or overnight.

  2. Preheat oven to 350 degrees. Shape dough into one-inch balls and place on an ungreased cookie sheet. Make an indentation in the center of each cookie. (I used a small cork to make the indentation. You could also use your thumb!) Spoon 1/2 teaspoon raspberry or apricot filling into each indented cookie. Bake 11 to 13 minutes or until edges are golden brown. Cool on baking pan for 1 minute, before removing to cooling rack.

  3. After cookies are completely cooled, drizzle with Confectioners’ Sugar Glaze.

For Glaze:

  1. Combine the confectioners' sugar, milk and almond extract and mix by hand until smooth.


The texture of the cookie is slightly crispy on the outside, and soft and a bit chewy on the inside.  Really, really yummy!

Happy holiday baking!


4 thoughts on “Raspberry Almond Thumbprint Cookies

    • Ann says:

      I’m so glad, Peggy!! This recipe is a long-time favorite of mine, and it seems that our dear Beth can’t get enough of them 😉 Merry Christmas to you and your beautiful family!

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