Tag Archives: raspberry jam

Eleventh Annual Twelve Days of Christmas Cookies: Raspberry Almond Thumbprints

Raspberry Almond Thumbprints 3

DAY 5: Raspberry Almond Thumbprints

The cookie base for these thumbprints is a light shortbread dough. Fill with your favorite jam. We love seedless raspberry or apricot jam. I always add a little more jam after baking so they are “jam packed” with filling.

Raspberry Almond Thumbprints 2


Raspberry Almond Thumbprints

  • Servings: 4 dozen small cookies
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Raspberry Almond Thumbprints 3

1 cup unsalted butter, softened
2/3 cup granulated sugar
¼ cup powdered sugar
½ tsp almond extract
2 cups flour
¼ tsp salt
About ½ – ¾ cup seedless raspberry jam

½ cup powdered sugar
2-3 tsp milk
½ tsp almond extract

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.

In a large mixing bowl, beat butter and sugars until light and fluffy. Beat in almond extract. Gradually beat in flour and salt.

Using a small cookie scoop (2 tsp capacity), place level scoops on baking sheets, about 2” apart (I can get 20 cookies on a baking sheet). Roll scoops of dough into balls; return to baking sheet. Using the back of a ½ teaspoon measuring spoon, make an indentation in the center of each cookie. Fill each indentation with about ¼ teaspoon jam.

Bake for 12-13 minutes, or until baked through, but still pale. Don’t overbake. Remove baking sheet from oven and let sit for one minute. If desired, add a small amount of additional jam to the centers of the cookies. Cool cookies completely on wire racks.

Combine the powdered sugar, 2 tsp milk, and almond extract in a small bowl. Stir with a whisk until smooth, adding additional milk if necessary. Place glaze in a Ziploc bag; poke hole in one corner with a toothpick or skewer. Drizzle glaze over the cooled cookies.


  • For easier filling, heat jam for 20 seconds in the microwave before adding to centers of cookies.
  • Apricot and peach jams also make good fillings
  • Keep the dough covered when you are not working with it, or it will dry out and your cookies will have more cracks

Makes about 4 dozen small cookies



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Twelve Days of Christmas Cookies: Raspberry Blondies

Raspberry Blondies 1

DAY 3: Raspberry Swirl Blondies

Raspberry is a popular flavor around here. These bars start with a simple-to-make cookie base (you don’t even have to soften your butter first), then have raspberry jam swirled into the top.

I used this homemade Low-Sugar Red Raspberry Jam that we made from home-grown raspberries.

I originally tried baking these in one 9×13” pan, but I could not get the center to set without burning the edges. So now I cook them in two 8” square pans to get more even baking. If that is more cookies than you need (is that possible?), halve the recipe and use one square pan.


Raspberry Swirl Blondies

Raspberry Blondies 1

1 cup butter
1 ½ cups sugar
2 eggs
1 tsp almond extract
1 tsp vanilla extract
2 ½ cups flour
2 tsp baking powder
½ tsp salt
¾ cup raspberry jam

Preheat oven to 350°F. Grease two 8” square baking pans (or spray with Baking Pam).

Melt butter in a large bowl in the microwave. Stir sugar into melted butter until incorporated. Mix in the eggs, vanilla, and almond extract. Stir in the  flour, baking powder, and salt. Spread the batter into the prepared baking pans. Spoon the raspberry jam over the batter. Use a knife to swirl the jam through the batter.

Bake at 350°F for 25-28 minutes or until toothpick inserted in center comes out clean. Cool completely and then cut into squares.

Makes 32 bars

Note: Heat jam in the microwave until warm for easier swirling.


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