Raspberry-Cranberry Shortbread Thumbprint Cookies

Raspberry-Cranberry Thumbprint Shortbread Cookies

Familiarize yourself with this cookie, chances are you may be seeing it this Christmas; they are just that amazing!  The B.O.B. Bob even asked what they were, and he rarely asks or comments about food.  I know, he’s crazy, how do you not care about what you eat?  I guess it takes all kinds.  I have a feeling that he’ll be eating these all the way through the holidays, because I plan on baking them for several events we have coming up over the next month.  For those of you non-bakers out there I can also be persuaded to bake you a special batch if you’re willing to bribe me.

Brenna even got in on the baking action.  I had a chair sitting in the kitchen, and she just hopped right on up and watched everything I was doing.  Dear sweet Brenna just had her yearly checkup this weekend, and I’m sad to report that it did not go well.  I don’t mean to say that she is not healthy, because she is doing absolutely amazing for being ten years of age; but she lulled the vet and technicians into a false sense of security, only to shock the hell out of them when she had suffered enough of their attention.  Drawing blood and getting a urinalysis is not so easy when you have an uncooperative kitty cat, and Brenna did her best to show them who was boss.  So, no urinalysis yet again this year, so we’re just going to have to hope that there’s nothing wrong in that department for the second year in a row.  Hopefully she’ll forgive me enough to be my little “helper” tomorrow when I whip up another batch of these cookies.

Raspberry-Cranberry Thumbprint Shortbread Cookies




  • 1 Cup Powdered Sugar
  • 3 Teaspoons Water
  • 1 1/2 Teaspoons Vanilla

Meet Me under the Mistletoe


  1. In a medium bowl, cream butter and sugar on medium speed for 2 minutes.
  2. Add vanilla and mix for 30 seconds.
  3. Add the flour a half a cup at a time, on low speed; mix just until incorporated.
  4. Cover and chill for 1 hour, or until dough is easy to handle.
  5. Preheat oven to 350 degrees.
  6. Shape dough into 1-inch balls.
  7. Place balls 2 inches apart on a Silpat or parchment paper lined baking sheet.
  8. Using your thumb, press an indentation into the center of each ball.
  9. Spoon preserves into the indentation of each cookie and sprinkle with a pinch of granulated sugar.
  10. Bake for 10 minutes, or until edges are light brown.
  11. Cool cookies on cookie sheets for 1 minute, then remove to a wire rack to finish cooling.
  12. After cookies are completely cool, mix all glaze ingredients in a small bowl; drizzle onto the cooled cookies.
  13. Allow cookies to set for several hours before packaging in an airtight container.

Glaze Covered Raspberry-Cranberry Thumbprint Shortbread Cookies


  • Drizzle glaze onto the cookies with the tines of a fork.
  • If your glaze is too thick to drizzle, add another teaspoon of water.
  • Place a piece of waxed paper between each layer of cookies when storing to prevent the cookies from sticking to one another.
  • This recipe will yield approximately 3 dozen cookies.

Glittery Mistletoe


  • Add lemon zest to the glaze and replace the vanilla with lemon juice.
  • Sprinkle poppy seeds on top of the glaze.
  • Play around with different varieties of preserves.

Brenna Helps Bake Cookies

RECIPE ADAPTED FROM: Raspberry-Almond Shortbread Cookies by Parent Pretty

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