From Bay City, Texas, Mildred Sherrer writes, 'Raspberry jam adds fruity sweetness to these rich-tasting cookies. They will absolutely melt in your mouth!'

Allrecipes Member

Recipe Summary test

20 mins
15 mins
35 mins
21 servings


Original recipe yields 21 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a mixing bowl, cream butter and sugar. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle. 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.

  • Bake at 350 degrees F for 14-18 minutes or until edges are lightly browned. Remove to wire racks to cool. Spoon additional jam into cookies if desired. Combine glaze ingredients; drizzle over cookies.

Nutrition Facts

182 calories; protein 1.3g; carbohydrates 24.6g; fat 8.9g; cholesterol 23.2mg; sodium 62.6mg. Full Nutrition

Reviews (212)

Rating: 5 stars
YUMMY! I took the advice to freeze the dough, and did so for 45 minutes, with the 15 other recommended minutes in the fridge after. Also, I beat the softened butter (don't use 'light' butter either) for at least 10 minutes before adding the sugar and about 5 minutes after before adding the flour. I stirred in the flour easily until it was just barely moistened and this is the first cookie I've made in two years that actually came out 100% perfect! I'll proudly serve this to my extended family. Read More
Rating: 5 stars
A family favorite for many, many years that would be sorely missed if it didn't appear on the Christmas cookie platter. Tender, light and buttery, they nearly melt in your mouth. I've found that if I don't make too big an indentation in the cookie it doesn't spread as much and is much more attractive. (Actually, I use the rounded end of a child's medicine spoon that I've used since my kids were little, and they're both pushing 30 now!) Also, I use the amount of almond extract in the icing as called for in the original recipe, 1-1/2 teaspoons, and it's just perfect. Read More
Rating: 5 stars
Halved the recipe and used vanilla instead of almond extract. (I hate almond flavored anything) Also dusted them with powdered sugar instead of glazed. This was a great recipe. The cookies were crisp and buttery without that flour tast to them. I shaped them and used a berry jam. I also froze them before baking and turned down the oven to 325 F. This helps with the spreading of the cookies. Read More
Rating: 5 stars
This recipe gets 10 stars, and that's before adding the glaze! The only change I made was adding 1/2 tsp vanilla, in addition to the almond extract. I used orange marmalade and raspberry preserves, but any flavored preserves would taste delectable with the shortbread. Advice: smaller is better. I found they spread less. Read More
Rating: 5 stars
These were really good. I used strawberry jam in place of the berry because my kids love strawberries. Note: when filling the holes with jam, we used a plastic bag that we cut the corner like a pastry bag. So much easier than trying to spoon the jam into such small holes. Read More
Rating: 5 stars
These are the BEST shortbread cookies I've ever tasted. In fact, I made them exactly as written and I won first place in a cookie exchange. The shortbread itself would be so versatile but the addition of the jam just makes them so festive. Edited to add that I have made this multiple times and they turn out perfect every time! The only thing that I have started doing differently is to mix orange juice concentrate (pulp free) with the powdered sugar to create the glaze. I like this so much better than the almond extract glaze. And the little hint of orange in the glaze looks so pretty against the white cookie. Read More
Rating: 5 stars
Awesome recipe. I used Splenda and sugar free jam (apricot, peach and straweberry) and they turned out perfect. I left out the glaze since we cannot do sugar. FABULOUS! Read More
Rating: 5 stars
OMG! These cookies are by far some of the best looking and some of the best tasting! They're buttery, "melt in your mouth", sweet little treats that you'll be proud to serve to anyone because they look like they came straight out of a bakery! A neat little trick I learned when making these: after rolling these into little balls, flatten slightly and to make the indention use the end of a chapstick. I baked these cookies on parchment paper and be sure not to over bake. I would love to try a strawberry jam and vanilla extract combination. I think you could easily substitute a lot of flavor combinations here.... Great cookie! Read More
Rating: 5 stars
These cookies deserve 10 stars, light and flavorfull, and super easy to make. Read More