Raspberry Almond Shortbread Thumbprints

By Marsha Gardner
@mrdick1950

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.

Rating:

★★★★★ 1 vote

Comments:

5 Comments

Ingredients

1 c: butter, unsalted, softened
2/3 c: sugar
2 c: all purpose flour
1/2 tsp: almond extract
1/2 c: raspberry jam
1 c: powdered sugar
2-3 tsp: water
1 1/2 tsp: almond extract

How to Make Raspberry Almond Shortbread Thumbprints

Step-by-Step

1Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy.
2Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour.
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.
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.
5Combine all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.