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Raspberry & Almond Shortbread Thumbprint Cookies

 

Raspberry & Almond Shortbread Thumbprint Cookies

Raspberry & Almond Shortbread Thumbprint Cookies

Ingredients

  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 cup seedless raspberry jam

Instructions

    1. Preheat oven to 350 degrees F.
    2. In a medium bowl, cream together butter and sugar until smooth. Mix in almond extract.
    3. Then add flour, dough will then start to come together. Roll dough into 1 1/2 inch balls and place on ungreased cookie sheets.
    4. Make a small hole in the center of each ball, using your thumb or finger. Then fill with raspberry jam.
    5. Bake for 14-18 minutes or until lightly browned. Let cool for 1 minute on cookie sheet.
    6. In a medium bowl, mix together glaze ingredients: confectioners sugar, almond extract and milk. Mix until smooth. Drizzle lightly over warm cookies.

Notes

Glaze:

1/2 cup confectioners sugar

3/4 teaspoon almond extract

1 teaspoon milk

Raspberry & Almond Shortbread Thumbprint Cookies
yields: 3 dozen

1 cup butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam

Glaze:
1/2 cup confectioners sugar
3/4 teaspoon almond extract
1 teaspoon milk

Preheat oven to 350 degrees F. In a medium bowl, cream together butter and sugar until smooth. Mix in almond extract. Then add flour, dough will then start to come together. Roll dough into 1 1/2 inch balls and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb or finger. Then fill with raspberry jam. Bake for 14-18 minutes or until lightly browned. Let cool for 1 minute on cookie sheet. In a medium bowl, mix together glaze ingredients: confectioners sugar, almond extract and milk. Mix until smooth. Drizzle lightly over warm cookies.

 

 

 
 
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