Raspberry Almond Shortbread Thumbprint Cookies
Makes:
3 1/2 dozen
Total Time:
55 min
Submitted by:
Category:
Cookies
Sub Category: Other
what you need
- 2/3 cup sugar
- 1 cup butter
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup raspberry jam
- Glaze
- 1 cup powered sugar
- 1 1/2 teaspoons almond extract
- 2 to 3 teaspoons water
make it
Preheat oven at 350°F. In large mixer bowl combine sugar, butter and 1/2 tsp. almond extract. Beat at medium speed, until creamy. Reduce speed to low; add flour. Beat until well mixed.
Shape dough into 1-inch balls. Place 2-inches apart on cookie sheets. With thumb, make indentation in center of each cookie. Fill each indentation with about 1/4 teaspoon jam.
Bake for 14 to 18 minutes or until edges are browned. Let stand 1 minute; remove from cookie sheet. Cool about 10 minutes.
While cookies are cooling; in a small bowl stir together powdered sugar, 1 1/2 teaspoons almond extract and enough water to make a thin glaze. Drizzle over cookies. Cool completely.
Notes
Edges may crack slightly.
