Raspberry Almond Shortbread Thumbprints

mary Armstrong

By
@emit1961

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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Comments:

Serves:

3 dozen

Prep:

35 Min

Cook:

1 Hr

Ingredients

COOKIES

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

GLAZE

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

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
In large mixing bowl, combine sugar, butter and almond extract. Beat on medium until creamy. Reduce speed to low, add flour. Beat until well mixed.
3
Shape 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.
4
Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheet. Cool 10 minutes.
5
Meanwhile, 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!

About this Recipe

Course/Dish: Cookies
Hashtags: #raspberry, #shortbread