Raspberry Almond Shortbread Thumbprints

3
WaffleCrumbs aka Lyn

By
@wafflecrumbs

From Land O' Lakes Recipe Collection Top 50, August 2000.

1 cookie = 90 cal., 1 g. protein, 13 g. carb., 4 g. fat

Tasty little cookies! Would definitely make these again! My youngest even enjoyed them and she doesn't like "fruit" in desserts!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
42
Prep:
45 Min
Cook:
14 Min
Method:
Bake

Ingredients

  • 1 c
    butter, softened
  • 2/3 c
    sugar
  • 1/2 tsp
    almond extract
  • 2 c
    all purpose flour
  • 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

  1. Combine butter, sugar and almond extract in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2-3 minutes). Add flour. Reduce speed to low; beat until well mixed (2-3 minutes). Cover; refrigerate at least 1 hour.
  2. Heat oven to 350*. Shape dough into 1" balls. Place 2" apart on engrossed cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 t. jam.
  3. Bake for 14-18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheet. Cool completely.
  4. Meanwhile, stir together last 3 ingredients in small bowl with wire whisk until smooth. Drizzle over cooled cookies.

Printable Recipe Card

About Raspberry Almond Shortbread Thumbprints

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American



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