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Raspberry Almond Shortbread Thumbprint Cookies

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Make It

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  • 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.

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