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Gail’s Raspberry Almond Cookies

Gail's Raspberry Almond Cookies

Gail’s Raspberry Almond Cookies

0 from 0 votes
Gail's Raspberry Almond Cookies
4.7 rating based on 12,345 ratings
4.7/5 (4)
Course: Filled Cookies, Refrigerator CookiesDifficulty: Medium



A classic thumbprint cookie rolled in chopped almonds and filled with raspberry jam. Of course you can use any type of chopped nuts and any type of jam for your own unique take on this great recipe.


  • 1/2 cup butter, softened

  • 1/3 cup granulated sugar

  • 1/4 teaspoon salt

  • 1/2 teaspoon vanilla

  • 1 large egg, separated

  • 1 cup all-purpose flour

  • 3/4 cup finely chopped almonds

  • raspberry jam


  • Beat butter until creamy. Add sugar, salt, vanilla, and egg yolk. Beat until light. Add flour and stir well. Roll into logs about 1 inch thick. Wrap in wax paper and chill (usually overnight). Pre-heat oven to 300 F. Slice logs into cookie-sized pieces. Dip pieces into egg and chopped almond. Place on greased baking sheet. With your thumb, make an indent in the middle of each cookie and fill with jam. Bake about 20 minutes or until set.


  • Posted by Gail to the now-defunct Holiday Cookie Club forum at Epicurious.com. Gail says: “My mother made these cookies when I was growing up. She always tripled the recipe so that she would have plenty to serve at her annual holiday open house. What she didn’t know was that my brother and I would always get to them first.”


Name & Location
(example: Sue in LA)

Will make these today for an annual cookie swap party tomorrow. Note that the yoke goes into the batter and the reserved lightly beaten egg white is used to dip each cut cookie. I will used chopped walnuts and homemade plum jam.
- Angel SF
AWESOME recipe!
- A Baker
My mother made these every year and so have I the last twenty years. They are by far my favorite cookie and everyone who has ever had them loved them. The only thing missing from your recipe is that once you slice the dough you should roll it into a ball then coat with egg white and almonds and place on cookie sheet and then use your thumb to make the indent for the jam. It gives you a nice amount of room for good amount of jam and the cookies are a bit thicker and prettier this way.
- Nicole
The cookie is very good and I would make it again.
- Carolyn
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