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Berry Shortbread Dreams

Total Time

Prep: 20 min. + chilling Bake: 15 min.


3-1/2 dozen

Raspberry jam adds fruity sweetness to these rich shortbread thumbprint cookies. They will absolutely melt in your mouth! —Mildred Sherrer, Fort Worth, Texas
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  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/3 to 1/2 cup seedless raspberry jam
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1/2 teaspoon almond extract
  • 2 to 3 teaspoons water


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until dough is easy to handle.
  2. Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam.
  3. Bake at 350° for 14-18 minutes or until edges are lightly browned. Remove to wire racks to cool.
  4. Spoon additional jam into cookies if desired. Combine confectioners' sugar, extract and enough water to achieve drizzling consistency; drizzle over cookies.

Nutrition Facts

1 cookie: 91 calories, 4g fat (3g saturated fat), 12mg cholesterol, 35mg sodium, 12g carbohydrate (8g sugars, 0 fiber), 1g protein.

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Average Rating:
  • Marie
    Feb 18, 2021

    needed a little more flavoring, so I added 1/2 teaspoon of lemon rind.

  • Christi
    Dec 17, 2020

    I have an old clipped TOH Valentines issue that I’ve been making for many years now. I’ve made them with Lemon Curd, Cranberries, all kinds of Jams/fillings! They always turn out perfect. I advise cooking them on a light cookie sheet covered in parchment.

  • coconutpatty
    Dec 29, 2019

    This is a good, traditional shortbread cookie. The glaze adds just the right amount of sweetness. To grg girl, shortbread recipes do not call for eggs.

  • grg girl
    Dec 17, 2019

    Recipe is missing the eggs! I added 2 egg yolks otherwise they are delicious!

  • Robin
    Dec 10, 2019

    Been using for years. Decadent shortbread cookies with raspberry jam center. I have tried other jams, but always return to raspberry. Who knew?!

  • karadmiller
    Nov 16, 2019

    Have been using this recipe for years! I use seedless raspberry fruit spread and fill it before and after baking. I've used blueberry spread as well. Always a hit no matter what occasion I make them for!

  • Jellybug
    Mar 16, 2018

    Easy and delicious. I made a double batch to share with some of my senior neighbor...

  • rsbecca
    Jan 3, 2018

    Love these, Have made them for years, but I bake them with out the jam and then fill with jam after they come out of the oven, other wise the jam tends to burn or boil out of the cookie.

  • Monique
    Dec 29, 2017

    HELP! I am having a time of it. I NEED some advice in regard to the dough! I seem to be having issues with it. I follow the recipe to the letter, yet I can't seem to figure out what i'm doing wrong! Once in the oven at 350 degrees they take forever to bake. ANY ADVICE IS WELCOMED! It gives the recipe but there are no handling or special instructions. My best friend brought them over and they were delicious. Best ever!!Warm Regards,Monique

  • Andria
    Dec 15, 2017

    Created an account on this site only to give this recipe a 5 star rating because it is soooooo good. A coworker brought these to work one day, 10 years later I make them every year at Christmas. I really didn't even like cookies with jam until I tried these. Delicious!!!