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Raspberry Almond Shortbread Thumbprint Cookies
Raspberry Almond Shortbread Thumbprint Cookies

Raspberry Almond Shortbread Thumbprint Cookies

55 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
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 teaspoon s almond extract
teaspoon 2 to 3 s water
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Let's Make It
1
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.
2
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.
3
Bake for 14 to 18 minutes or until edges are browned. Let stand 1 minute; remove from cookie sheet. Cool about 10 minutes.
4
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.
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