Rasberry Almond Shortbread Thumbprints

Carol Junkins

By
@CarolAJ

Ok now, these are so melt-in-your-mouth good, well just telling right away, sorta a warning for you. I want to eat every one !
I make them for Christmas every year as well, that way I can give them as gifts too ~ gets em out of sight quick, haha


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Comments:

Serves:

1" balls

Prep:

45 Min

Cook:

15 Min

Method:

Bake

Ingredients

COOKIE INGREDIENTS:

1 c
butter, softened
2/3 c
sugar
1/2 tsp
almond extract
2 c
all-purpose flour
1/2 c
raspberry jam

GLAZE INGREDIENTS:

1 c
powdered sugar
2-3 tsp
water
1 1/2 tsp
almond extract

Directions Step-By-Step

1
Combine butter, sugar and almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low;add flour. Beat, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour.
2
Heat oven to 350 degrees. Shape dough into 1-inch balls. Place 2 inches apart onto un-greased cookie sheets. Make indentation in center of cookie with thumb (I use the the handle end of a wooden spoon)edges may crack slightly. Fill each indentation with about 1/4 teaspoon jam.
3
Bake for 14-18 min. or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. Cool completely.
4
Meanwhile, stir together all the glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #raspberry