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cherry almond thumbprints on a table

Cherry Almond Thumbprints

Cherry Almond Thumbprints pair the delicious flavors of cherry preserves and almond to make a buttery shortbread cookie that is perfect for the holidays.
Course Dessert
Cuisine American
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Servings 36 cookies
Calories 108


  • 1 cup butter (softened)
  • cup granulated sugar
  • ½ teaspoon almond extract
  • 2 ¼ cups all-purpose flour
  • ½ cup cherry preserves
  • ½ cup confectioners' sugar
  • ¾ teaspoon almond extract
  • 1 teaspoon milk


  • Preheat oven to 350 degrees F.
  • In the bowl of a stand mixer with the paddle attached, cream together butter and white sugar until smooth. Mix in ½ teaspoon almond extract. Add flour and mix on low speed just until dough comes together, then flash at a medium high speed for 5 seconds to form the dough into a ball. Roll dough into 1 inch balls and place on ungreased cookie sheets 2 inches apart. Make a small hole in the center of each ball (I use the ball end of a small wooden honey dipper) and fill the hole with about a ½ teaspoon of preserves. To minimize spreading of the cookie, you can freeze the entire sheet for 15 minutes prior to baking.
  • Bake for 14 to 18 minutes in preheated oven. Depending on your baking sheet, dough may not brown at all. Immediately after removing from oven, use a spatula or plastic scraper to gently reform cookies as they may have flattened out a bit during the baking process. Let cool 5 minutes on the cookie sheet.
  • In a small bowl, mix together the confectioners' sugar, ¾ teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.


Calories: 108kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 47mg | Potassium: 14mg | Fiber: 1g | Sugar: 8g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg