raspberry almond shortbread thumbprints

★★★★★ 1
By Carol Junkins
from Hanson, MA

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.

★★★★★ 1
method Bake

Ingredients For raspberry almond shortbread thumbprints

  • 1 c
    butter, softened
  • 2/3 c
    sugar
  • 1/2 tsp
    almond extract
  • 2 c
    all purpose flour
  • 1/2 c
    raspberry jam
  • GLAZE INFREDIEENTS
  • 1 c
    powdered sugar
  • 2-3 tsp
    water

How To Make raspberry almond shortbread thumbprints

  • 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.
  • 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.
  • 3
    Bake for 14-18 min. or until edges are lightly browned. Let stand 1 minute: remove from cookie sheet. Cool completely.
  • 4
    Meanwhile, stir together all the glaze ingredients in small bowl with wire whisk until smooth and drizzle over cookies !

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