Raspberry Almond Shortbread Thumbprints
Ready In: 15 mins
Yields: 40-48 cookies
Ingredients
Cookies
- 2⁄3 cup sugar
- 1 cup butter (no substitutes)
- 1⁄2 teaspoon almond extract
- 2 cups flour
- 1⁄2 cup raspberry jam (seedless is my preference)
Glaze
- 1 cup powdered sugar
- 1 1⁄2 teaspoons almond extract
- 2 -3 teaspoons 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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