raspberry almond shortbread thumbprints
(1 rating)
These cookies always turn out so well! Everyone is amazed that they were home-made and not from the local grocery stores. ( And they taste as good as they look!). No one can eat just one! I always get asked to bring these to special events. I hope you enjoy these as much as we do!
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(1 rating)
yield
3 dozen
prep time
35 Min
cook time
1 Hr
Ingredients For raspberry almond shortbread thumbprints
- COOKIES
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2/3 csugar
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1 cbutter, softened
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1/2 tspalmond extract
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2 call purpose flour
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1/2 craspberry jam
- GLAZE
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1 cpowdered sugar
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1 1/2 tspalmond extract
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2-3 tspwater
How To Make raspberry almond shortbread thumbprints
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1Preheat oven to 350 degrees.
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2In large mixing bowl, combine sugar, butter and almond extract. Beat on medium until creamy. Reduce speed to low, add flour. Beat until well mixed.
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3Shape dough into 1-inch balls. Place 2 inches apart on un-greased cookie sheets. With thumb, make indentation in center of each cookie (edges may crack slightly). Fill each with 1/4 tsp. jam.
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4Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheet. Cool 10 minutes.
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5Meanwhile, in a small bowl stir together powdered sugar, 1 1/2 tsp. almond extract and enough water to make a thin glaze. Drizzle over cookies, cool completely. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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