raspberry almond shortbread thumbprints

Name: Raspberry Almond Shortbread Thumbprints
Ingredients: 1 cup(s) butter, unsalted, softened; 2/3 cup(s) sugar; 2 cup(s) all purpose flour; 1/2 teaspoon(s) almond extract; 1/2 cup(s) raspberry jam; ## GLAZE; 1 cup(s) powdered sugar; 2-3 teaspoon(s) water; 1 1/2 teaspoon(s) almond extract

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126 Pinches 1 Photo

Marsha Gardner

Florala, AL

Updated on Sep 2, 2012

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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Ingredients

1 cup butter, unsalted, softened
2/3 cup sugar
2 cups all purpose flour
1/2 teaspoon almond extract
1/2 cup raspberry jam
GLAZE
1 cup powdered sugar
2-3 teaspoons water
1 1/2 teaspoons almond extract

How To Make raspberry almond shortbread thumbprints

Step 1

Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy.

Step 2

Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour.
Step 3

Heat 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.
Step 4

Bake 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.
Step 5

Combine all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.
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