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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Raspberry Almond Shortbread Thumbprints Recipe

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This recipe for Raspberry Almond Shortbread Thumbprints is from Kick Ass Cookin' with the Dero's!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cookies:
2/3 cup sugar
1 cup softened butter
1/2 tsp almond extract
2 cups flour
1/2 cup raspberry jam

Glaze:
1 cup powdered sugar
1 1/2 tsp almond extract
2-3 tsp water
Directions:
Directions:
Heat oven to 350º. Combine sugar, butter, and almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy (2-3 minutes). Reduce speed to low; add flour. Beat, scraping often, until well mixed (2-3 minutes). Cover; chill dough at least 1 hour.
Shape dough into 1-inch balls. Place 2 inches apart on baking sheets. Make indentation with thumb in center of each cookie (edges may crack slightly). Fill each indentation with about 1/4 tsp jam.
Bake for 14-18 minutes or until edges are lightly browned. Let stand 1 minute; remove from baking sheet. Cool 10 minutes.
Meanwhile, stir together glaze ingredients using enough water for glazing consistency in small bowl. Drizzle over cookies. Cool completely.
Number Of Servings:
Number Of Servings:
3 1/2 dozen cookies
Personal Notes:
Personal Notes:
One of our favorites for Christmas.

 

 

 

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