Raspberry Almond Shortbread Thumbprints
photo by Baby Kato
- Ready In:
- 15mins
- Ingredients:
- 8
- Yields:
-
40 cookies
ingredients
-
Cookies
- 157.80 ml sugar
- 236.59 ml butter (no substitutes)
- 2.46 ml almond extract
- 473.18 ml flour
- 118.29 ml raspberry jam (seedless is my preference)
-
Glaze
- 236.59 ml powdered sugar
- 7.39 ml almond extract
- 9.85-14.78 ml water
directions
- Heat oven to 350°F
- In large mixer bowl combine sugar, butter, and almond extract.
- Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).
- Reduce speed to low; add flour.
- Continue beating until well mixed (1 to 2 minutes).
- Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets.
- With thumb, make indentation in center of each cookie (edges may crack slightly).
- Fill each indentation with about ¼ t. jam.
- Bake for 14 to 18 minutes or until edges are lightly browned.
- Let stand 1 minute; remove from cookie sheet.
-
Glaze:
- In small bowl stir together powdered sugar and 1½ t. almond extract.
- Gradually stir in enough water for a thin glaze.
- Drizzle over cooled cookies.
- TIP: If cookies are spreading too much, chill dough 1 hour or stir in 1 to 2 T. flour.
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Reviews
-
I think I was expecting more of a shortbread texture. They taste fine but I was glad I tasted the glaze before using it. I found it to be far too strong an almond taste so I pitched it and made it with just 1/2 tsp almond extract. Pretty presentation for sure but not quite the result I was looking for.
-
Simple cookie to make and very tasty. I would make a few changes. After I had these in the oven I read the bottom of the recipe where it talks about chilling dough if it spreads or adding a tablespoon or two of extra flour if dough is soft. That would have been nice to know earlier on in the recipe. I am not going to put the jelly in the cookie before baking I think I will bake 1/2 way and then add jelly. I did not like that the jelly cooked out and spread all over the cookie sheet. I will make these again with my adjustments. I would cut down on the almond flavor in the glaze also.
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Tweaks
RECIPE SUBMITTED BY
gunnerbun
Elmhurst
I am a teacher by day and a cook whenever I get the chance! I thoroughly enjoy cooking and trying new recipes. I have only a few things people expect to see at certain times of the year. Most of my friends know that if they want to have something again they had better request it because I am probably planning to try something new!
Desserts are what I enjoy cooking the most! I find that baking is relaxing for me as well as therapeutic at times! A long weekend or a strong source of frustration undoubtedly means two or three goodies showing up in the teacher’s lounge!
Breads are my new fascination. I have a stand mixer and put it to work at least once a month with a new bread recipe.