raspberry almond shortbread thumbprints
From Land O' Lakes Recipe Collection Top 50, August 2000. 1 cookie = 90 cal., 1 g. protein, 13 g. carb., 4 g. fat Tasty little cookies! Would definitely make these again! My youngest even enjoyed them and she doesn't like "fruit" in desserts!
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yield
42 serving(s)
prep time
45 Min
cook time
14 Min
method
Bake
Ingredients For raspberry almond shortbread thumbprints
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1 cbutter, softened
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2/3 csugar
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1/2 tspalmond extract
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2 call purpose flour
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1/2 craspberry jam
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1 cpowdered sugar
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2-3 tspwater
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1 1/2 tspalmond extract
How To Make raspberry almond shortbread thumbprints
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1Combine butter, sugar and almond extract in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2-3 minutes). Add flour. Reduce speed to low; beat until well mixed (2-3 minutes). Cover; refrigerate at least 1 hour.
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2Heat oven to 350*. Shape dough into 1" balls. Place 2" apart on engrossed cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 t. jam.
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3Bake for 14-18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheet. Cool completely.
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4Meanwhile, stir together last 3 ingredients in small bowl with wire whisk until smooth. Drizzle over cooled cookies.
- 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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