Rasberry Almond Shortbread Thumbprints
I make them for Christmas every year as well, that way I can give them as gifts too ~ gets em out of sight quick, haha
1 cbutter, softened
1/2 tspalmond extract
2 call-purpose flour
1/2 craspberry jam
1 cpowdered sugar
1 1/2 tspalmond extract
How to Make Rasberry Almond Shortbread Thumbprints
- Combine butter, sugar and almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low;add flour. Beat, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour.
- Heat oven to 350 degrees. Shape dough into 1-inch balls. Place 2 inches apart onto un-greased cookie sheets. Make indentation in center of cookie with thumb (I use the the handle end of a wooden spoon)edges may crack slightly. Fill each indentation with about 1/4 teaspoon jam.
- Bake for 14-18 min. or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. Cool completely.
- Meanwhile, stir together all the glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.