raspberry almond shortbread thumbprints
(1 rating)
These thumbprint cookies with a buttery base, filled with raspberry preserves and drizzled with an almond glaze. They're special to serve, yet easy on your baking budget.
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(1 rating)
Ingredients For raspberry almond shortbread thumbprints
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1 cbutter, unsalted, softened
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2/3 csugar
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2 call purpose flour
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1/2 tspalmond extract
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1/2 craspberry jam
- GLAZE
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1 cpowdered sugar
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2-3 tspwater
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1 1/2 tspalmond extract
How To Make raspberry almond shortbread thumbprints
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1Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy.
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2Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour.
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3Heat oven to 350°F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.
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4Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to wire cooling rack. Cool completely.
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5Combine all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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