"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Raspberry Almond Shortbread Thumbprints Recipe

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This recipe for Raspberry Almond Shortbread Thumbprints, by , is from Kick Ass Cookin' with the Dero's!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jodi Painschab
Added: Sunday, February 4, 2007

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 350. 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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