raspberry almond shortbread thumbprints

Name: Raspberry Almond Shortbread Thumbprints
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; ## GLAZE INFREDIEENTS; 1 cup(s) powdered sugar; 2-3 teaspoon(s) water

(1 RATING)

28 Pinches 1 Photo

Carol Junkins

Hanson, MA

Updated on Dec 17, 2017

Well, these are my very favorite cookie I make !!! The almond makes it for me! Now you could add any kind of jam that is your favorite !!! The picture shows how great they look when done.

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Ingredients

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

How To Make raspberry almond shortbread thumbprints

Step 1

Combine butter, sugar and almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy, Reduce speed to low and add flour. Cover: and refrigerate at least 1 hour.

Step 2

Heat oven to 350 degrees. Shape dough into 1-inch balls. Place 2 inches apart onto un-greased cookie sheets. Make indentation in center of cookie with thumb ( I use the handle of a wooden spoon) may crack slightly. Fill each indentation with about 1/4 teaspoon jam.
Step 3

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

Meanwhile, stir together all the glaze ingredients in small bowl with wire whisk until smooth and drizzle over cookies !
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