Rasberry Almond Shortbread Thumbprints

3
Carol Junkins

By
@CarolAJ

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

Rating:

★★★★★ 1 vote

Comments:
Serves:
1" balls
Prep:
45 Min
Cook:
15 Min
Method:
Bake

Ingredients

  • COOKIE INGREDIENTS:

  • 1 c
    butter, softened
  • 2/3 c
    sugar
  • 1/2 tsp
    almond extract
  • 2 c
    all-purpose flour
  • 1/2 c
    raspberry jam
  • GLAZE INGREDIENTS:

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

How to Make Rasberry Almond Shortbread Thumbprints

Step-by-Step

  1. 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.
  2. 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.
  3. Bake for 14-18 min. or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. Cool completely.
  4. Meanwhile, stir together all the glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.

Printable Recipe Card

About Rasberry Almond Shortbread Thumbprints

Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #raspberry




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