raspberry almond shortbread thumbprints

Name: Raspberry Almond Shortbread Thumbprints
Prep time: 45 min
Cook time: 14 min
Yield: 42
Cuisine: American
Ingredients: 1 cup(s) butter, softened; 2/3 cup(s) sugar; 1/2 teaspoon(s) almond extract; 2 cup(s) all purpose flour; 1/2 cup(s) raspberry jam; 1 cup(s) powdered sugar; 2-3 teaspoon(s) water; 1 1/2 teaspoon(s) almond extract

17 Pinches 3 Photos

W a

Anywhere, AL

Updated on Mar 24, 2016

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!

Rate

prep time 45 Min

cook time 14 Min

method Bake

yield 42 serving(s)

Ingredients

1 cup butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all purpose flour
1/2 cup raspberry jam
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 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.

Step 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.
Step 3

Bake for 14-18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheet. Cool completely.
Step 4

Meanwhile, stir together last 3 ingredients in small bowl with wire whisk until smooth. Drizzle over cooled cookies.
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