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Raspberry and Almond Shortbread Thumbprints Recipe

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This recipe for Raspberry and Almond Shortbread Thumbprints, by , is from Carol's Family Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, November 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1-cup butter, softened
2/3 cup white sugar
½ teaspoon almond extract
2 cups all-purpose flour
½ cup seedless raspberry jam
½ cup confectioner’s sugar
¾ teaspoon almond extract
2-3 teaspoons milk

Directions:
Directions:
1. Preheat oven to 350º degrees
2. In a medium bowl, cream together butter white sugar until smooth. Mix in ½ teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 ½ inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with the preserves.
3. Bake for 14-18 minutes in preheated oven or until lightly browned. Let cool 1 minute on the cookie sheet.
4. In a medium bowl, mix together the confectioner’s sugar, ¾ teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

Number Of Servings:
Number Of Servings:
30 Cookies
Preparation Time:
Preparation Time:
1 hour

 

 

 

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