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Thumb Print Cookies

Amazing recipe for Linzer/Raspberry Thumbprint cookies – just in time for fall and the upcoming holidays! This recipe is from the Black Forest Bakery in Amherst, NH:


Cook Time: 1 Hour
Total Time: 2 Hours and 120 Minutes
Servings: 15


  • 2 C Ground Almonds
  • 1 C Sugar
  • 1 C Powerdered Sugar
  • 4 C All purpose Flour
  • 1 t Baking Powder
  • 1/2 t Salt
  • 1 t Cinnamon
  • 1/4 t each of Nutmeg, Cloves and Ginger
  • 2 t Vanilla
  • 1 t Almond Extract
  • 2 Egg yolks
  • 1 lb (yes, one whole pound) unsalted butter at room temp/softened
  • Raspberry Jam (or other fruit jam - thick) - do not use jelly!


  1. Cream butter and sugars until light and fluffy

  2. Add egg yolks, vanilla and almond extracts. Beat until combined

  3. Add dry ingredients and mix until thoroughly combined - I add the almonds last - make sure it is thoroughly mixed!

  4. Form the dough by hand into 1 ¼ inch balls (I use a cookie scoop)

  5. Place cookie balls on parchment paper on a baking sheet. Using your thumb, press down on to each ball creating an indentation (do not put jam in yet!)

  6. Bake cookies for 7 - 10 minutes at 350 degrees and quickly remove from oven. Do not let cool. Using end of a wooden spoon or something similar, re-press indentations while still hot - put a small amount of jam in the new indentation

  7. Return to oven for approximately 10 minutes or until lightly golden brown and the jam starts to bubble (do NOT overbake)

  8. Let cook on the pan until they are stiff enough to remove to cooling rack

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