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Raspberry Almond Shortbread Thumbprint Cookies

Kraft Memeber Recipe
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Makes: 3 1/2 dozen Total Time: 55 min
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.
Edges may crack slightly.
Average Rating  (2)
Rated  by ladydi811 on 5/22/2009 I have been making these cookies since 2003 before the recipe was even rated. Because I love the taste of almond extract and raspberries together it sounded like the perfect recipe. Everywhere I take these cookies people cannot stop eating them. This is the best recipe ever; I give them as gifts during the holidays, take them to church activities or luncheons, etc., and these cookies are always a HIT!!! When I get ready to leave and retrieve my plate, it is always empty. Thanks so much for sharing such a great recipe!
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