raspberry almond shortbread thumbprints
These cookies always turn out so well! Everyone is amazed that they were home-made and not from the local grocery stores. ( And they taste as good as they look!). No one can eat just one! I always get asked to bring these to special events. I hope you enjoy these as much as we do!
prep time
35 Min
cook time
1 Hr
method
---
yield
3 dozen
Ingredients
- COOKIES
- 2/3 cup sugar
- 1 cup butter, softened
- 1/2 teaspoon almond extract
- 2 cups all purpose flour
- 1/2 cup raspberry jam
- GLAZE
- 1 cup powdered sugar
- 1 1/2 teaspoons almond extract
- 2-3 teaspoons water
How To Make raspberry almond shortbread thumbprints
-
Step 1Preheat oven to 350 degrees.
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Step 2In large mixing bowl, combine sugar, butter and almond extract. Beat on medium until creamy. Reduce speed to low, add flour. Beat until well mixed.
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Step 3Shape dough into 1-inch balls. Place 2 inches apart on un-greased cookie sheets. With thumb, make indentation in center of each cookie (edges may crack slightly). Fill each with 1/4 tsp. jam.
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Step 4Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheet. Cool 10 minutes.
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Step 5Meanwhile, in a small bowl stir together powdered sugar, 1 1/2 tsp. almond extract and enough water to make a thin glaze. Drizzle over cookies, cool completely. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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