raspberry almond shortbread thumbprints

★★★★★ 1
emit1961 avatar
By mary Armstrong
from San Antonio, TX

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!

★★★★★ 1
serves 3 dozen
prep time 35 Min
cook time 1 Hr

Ingredients For raspberry almond shortbread thumbprints

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

How To Make raspberry almond shortbread thumbprints

  • 1
    Preheat oven to 350 degrees.
  • 2
    In large mixing bowl, combine sugar, butter and almond extract. Beat on medium until creamy. Reduce speed to low, add flour. Beat until well mixed.
  • 3
    Shape 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.
  • 4
    Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheet. Cool 10 minutes.
  • 5
    Meanwhile, 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!

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