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Grandma's Christmas Thumbprint Cookies

Shortbread cookie with berry preserves in the middle
Prep Time20 mins
Cook Time13 mins
Total Time33 mins
Course: Dessert
Cuisine: Danish
Keyword: Christmas cookies, cookie, cookie exchange, raspberry
Servings: 18 cookies


  • Stand mixer
  • Baking sheet
  • Silpat silicone baking mat


  • 1/2 cup Butter softened
  • 1/2 cup Granulated White Sugar
  • 1 Egg Yolk separated
  • 1/4 tsp Vanilla
  • 1 tsp Pure Almond Extract
  • 1 1/4 cups White Flour
  • 1 cup Sesame Seeds
  • 1/3 cup Raspberry Preserves


  • Preheat oven to 350 degrees
  • In a mixer cream together sugar and butter until light and fluffy
  • Then add egg yolk, vanilla, and almond extract until creamy
  • Sift flour and salt, adding gradually to the creamed mixture while blending til smooth
  • Roll into 1-1/2" balls, then roll in bowl of sesame seeds until coated evenly
  • Press enter of each ball with finger or teaspoon to create an even depression
  • Fill each "thumbprint" with a teaspoon of raspberry preserves
  • Bake 13-14 minutes
  • Enjoy!


Use PURE almond extract instead of imitation when possible. The imitation has a bit of a chemical taste. 
Omit sesame seeds at your own risk! The cookies just don't taste the same without them. If you are't sure - try half with and half without and conduct a taste test. Although you might have to sample several of each kind to do a thorough test!