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Raspberry Linzer Thumbprint Cookies

  • Cooking time8 min
  • Prep time15 min
  • Makes 62 cookies


  • 2 1/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup (2 sticks) Becel® salted margarine sticks
  • 1 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 3/4 cup toasted almond slices , ground (optional)
  • 1 Tbsp. lemon peel
  • 1/4 cup icing sugar
  • 2/3 cup seedless raspberry jam

Nutrition facts

Total Fat3.50 g
Saturated Fat1.000 g
Trans Fat0.000 g
Polyunsaturated Fat1.000 g
Monounsaturated Fat2.000 g
Cholesterol5 mg
Sodium70 mg
Total Carbs11.00 g
Dietary Fiber0.0 g
Sugars7.00 g
Protein1.00 g
Vitamin D0.000 mcg
Calcium8 mg
Iron0.00 mg
Potassium22.000 mg
Omega-30.20 g
Omega-60.60 g


  1. Preheat oven to 375°F (190°C). Combine flour, baking soda and salt in medium bowl; set aside.
  2. Mix Becel® sticks with sugars in large bowl. Mix in eggs and vanilla until blended. Gradually add in flour mixture; mix just until blended. Stir in almonds and lemon peel. Drop by tablespoonfuls on ungreased baking sheets, 2-in. (5 cm) apart.
  3. Bake 7 minutes or until edges are golden. Immediately make an indentation in centers of cookies with the back of a round measuring spoon. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.
  4. Sprinkle with icing sugar, then evenly fill indentations with jam (about 1/2 tsp./2 mL ea).