raspberry almond shortbread thumbprints
★★★★★
1
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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★★★★★
1
method
Bake
Ingredients For raspberry almond shortbread thumbprints
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1 cbutter, softened
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2/3 csugar
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1/2 tspalmond extract
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2 call purpose flour
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1/2 craspberry jam
- GLAZE INFREDIEENTS
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1 cpowdered sugar
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2-3 tspwater
How To Make raspberry almond shortbread thumbprints
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1Combine 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.
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2Heat 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.
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3Bake for 14-18 min. or until edges are lightly browned. Let stand 1 minute: remove from cookie sheet. Cool completely.
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4Meanwhile, stir together all the glaze ingredients in small bowl with wire whisk until smooth and drizzle over cookies !
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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