Raspberry Almond Shortbread Thumbprints
Raspberry Almond Shortbread Thumbprints recipe
Yield
36 servingsPrep
20 minCook
14 minReady
34 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cookies | |||
| ⅔ | cup |
sugar
|
|
| 1 | cup |
butter
softened |
|
| ½ | teaspoon |
almond extract
|
*
|
| 2 | cups |
all-purpose flour
|
|
| ½ | cup |
raspberry jam
|
*
|
| glaze | |||
| 1 | cup |
powdered sugar
|
|
| 1 ½ | teaspoons |
almond extract
|
*
|
| 2 | teaspoons |
water
up to 3 teaspoons |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cookies | |||
| 158 | ml |
sugar
|
|
| 237 | ml |
butter
softened |
|
| 2.5 | ml |
almond extract
|
*
|
| 473 | ml |
all-purpose flour
|
|
| 118 | ml |
raspberry jam
|
*
|
| glaze | |||
| 237 | ml |
powdered sugar
|
|
| 7.5 | ml |
almond extract
|
*
|
| 1E+1 | ml |
water
up to 3 teaspoons |
|
Directions
Heat oven to 350℉ (180℃).
In large mixer bowl combine sugar, butter and almond extract.
Beat at medium speed, scraping bowl often, for 1 to 2 minutes, or until creamy.
Reduce mixer speed to low; add flour.
Continue beating for 1 to 2 minutes, or 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 (edges may crack slightly).
Fill each indentation with about ¼ teaspoon jam.
Bake for 14 to 18 minutes or until edges are lightly browned.
Let stand 1 minute before removing from cookie sheet.
In small bowl stir together confectioner's sugar and 1½ teaspoons almond extract.
Gradually stir in enough water for a thin glaze.
Drizzle over cooled cookies.
Store in airtight containers up to 1 week or freeze up to 3 months.
Tip: If cookies are spreading too much, chill dough 1 hour or stir in 1 to 2 tablespoons flour.
