Raspberry Almond Shortbread Thumbprints

Recipe by Gunnerbun
READY IN: 15mins
UNITS: US

INGREDIENTS

Nutrition
  • Cookies
  • 23
    cup sugar
  • 1
    cup butter (no substitutes)
  • 12
    teaspoon almond extract
  • 2
    cups flour
  • 12
    cup raspberry jam (seedless is my preference)
  • Glaze
  • 1 12
    teaspoons almond extract
  • 2 -3
    teaspoons water
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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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