5 from 1 vote
Raspberry lemon shortbread thumbprints
Santa will be happy when you leave out these classic, delicate melt-in-your mouth cookies. This old-fashioned treat is the perfect combination of sweet and tart.
Course: Dessert
Cuisine: American, Holiday favorites
Servings: 2 dozen cookies
Author: Michelle Barsness
  • 3/4 cup unsalted butter softened
  • 1/2 cup confectioners' sugar (powdered sugar)
  • 1/2 tbsp plus 1 tsp limoncello (lemon liqueur) or lemon juice
  • 1 tsp lemon zest finely grated
  • 1/2 cup cornstarch
  • 1 cup all-purpose flour
  • Raspberry jam
  1. In a stand mixer, combine the butter and confectioners' sugar and beat until creamy. Add the limoncello and zest. Scrape down the bowl as necessary.
  2. Slowly incorporate the cornstarch and flour until well mixed. Cover and chill the dough at least 15 minutes.
  3. Heat the oven to 300 F. Shape the dough in small 1 inch balls and place 2 inches apart on the cookie sheet. Make a small indentation in the center of each cookie with your thumb. Fill with raspberry jam (about 1/4 tsp). Bake for 20 - 24 minutes.
  4. For a snowy effect, sift a small amount of confectioners' sugar over the cookies after they cool.
Recipe Notes

Recipe is courtesy of pineneedlesinmysalad.com. For more great recipes delivered right to your inbox, sign up for our free monthly email newsletter.

Gluten-free adaptation: