rasberry almond shortbread thumbprints
Ok now, these are so melt-in-your-mouth good, well just telling right away, sorta a warning for you. I want to eat every one ! 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
prep time
45 Min
cook time
15 Min
method
Bake
yield
1" balls
Ingredients
- COOKIE INGREDIENTS:
- 1 cup butter, softened
- 2/3 cup sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup raspberry jam
- GLAZE INGREDIENTS:
- 1 cup powdered sugar
- 2-3 teaspoons water
- 1 1/2 teaspoons almond extract
How To Make rasberry almond shortbread thumbprints
-
Step 1Combine 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.
-
Step 2Heat 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.
-
Step 3Bake for 14-18 min. or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. Cool completely.
-
Step 4Meanwhile, stir together all the glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cookies
Category:
Other Snacks
Category:
Jams & Jellies
Tag:
#Quick & Easy
Keyword:
#raspberry
Ingredient:
Fruit
Method:
Bake
Culture:
American
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