Rasberry Almond Shortbread Thumbprints
How to Make Rasberry Almond Shortbread Thumbprints
- Heat oven to 350 degrees.In large mixer bowl, combine sugar,butter and almond extract. Beat at medium speed,scraping bowl often until creamy. Reduce speed and add flour. Continue beating until well mixed. Shape dough into 1 inch balls. Place 2 inches apart on cookie sheets.With thumb make indentation in center of each cookie(edges may crack slightly). Fill each indentation with about 1/4 teaspoon of jam. Bake for 14 to 18 mins. or until edges are lightly browned. Let stand 1 minute then remove from cookie sheet to cool.
- In a small bowl stir together powdered sugar and 1 1/2 teaspoons of almond extract.Gradually stir in enough water for a thin glaze. Drizzle over cooled cookies. Yields 3 to 3 1/2 cookies
- If cookies are spreading too much, chill dough 1 hour or stir in 1 to 2 tablespoons flour. Store in an airtight containers up to 1 week or freeze up to 3 months. I always have to Double my recipe because they melt in your mouth and you will eat them up fast!!!