Raspberry Almond Shortbread Thumbprints

WaffleCrumbs aka Lyn

By
@wafflecrumbs

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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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
42
Prep:
45 Min
Cook:
14 Min
Method:
Bake

Ingredients

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

Step-By-Step

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.
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.
3Bake for 14-18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheet. Cool completely.
4Meanwhile, stir together last 3 ingredients in small bowl with wire whisk until smooth. Drizzle over cooled cookies.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American