Raspberry Almond Shortbread Thumbprints

1
mary Armstrong

By
@emit1961

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!

Rating:

★★★★★ 1 vote

Comments:
Serves:
3 dozen
Prep:
35 Min
Cook:
1 Hr

Ingredients

  • 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

Step-by-Step

  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!

Printable Recipe Card

About Raspberry Almond Shortbread Thumbprints

Course/Dish: Cookies



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