Raspberry Almond Thumbprint Cookies


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

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.

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.

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


1 cup confectioners’ sugar

1 1/2 tablespoons milk

1/4 teaspoon almond extract

Combine all ingredients, 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

    • 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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