Raspberry Almond Shortbread Thumbprints
WaffleCrumbs aka Lyn
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!
How to Make Raspberry Almond Shortbread Thumbprints
- 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.
- 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.
- Bake for 14-18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheet. Cool completely.
- Meanwhile, stir together last 3 ingredients in small bowl with wire whisk until smooth. Drizzle over cooled cookies.