Raspberry Almond Shortbread Thumbprints

Marsha Gardner

By
@mrdick1950

These thumbprint cookies with a buttery base, filled with raspberry preserves and drizzled with an almond glaze. They're special to serve, yet easy on your baking budget.


Featured Pinch Tips Video

Ingredients

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

GLAZE

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

Directions Step-By-Step

1
Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy.
2
Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour.
3
Heat oven to 350°F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.
4
Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to wire cooling rack. Cool completely.
5
Combine all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.

About this Recipe

Course/Dish: Cookies