Easy Linzer Thumbprints

  • Total: 55 min
  • Prep: 30 min
  • Cook: 25 min
  • Yield: 30 to 40 cookies
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1 cup Crisco® Butter Flavor All-Vegetable Shortening OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening

2/3 cup powdered sugar

2 teaspoons almond extract

1 large egg

1/3 cup ground almonds

2 cups Pillsbury BEST™ All Purpose Flour

1/2 teaspoon salt

Smucker's® Orchard's Finest® Lakeside Raspberry Cranberry Preserves, or other Orchard's Finest flavor

Powdered sugar (optional)


  1. HEAT oven to 350°F. CREAM together shortening, sugar and almond extract in large bowl until well combined. Add egg; beat until light and fluffy. Add ground almonds, flour and salt; mix on medium speed of mixer until well blended. ROLL dough into 1-inch balls; place on ungreased baking sheets. Indent each ball with thumb. BAKE 20 to 25 minutes. Fill each indent with scant 1/2 teaspoon preserves. Return to oven; bake an additional 5 minutes. Let stand 5 minutes, then remove to rack to cool completely. Sprinkle with powdered sugar when cooled, if desired.
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