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Raspberry Almond Shortbread Thumbprints Recipe

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This recipe for Raspberry Almond Shortbread Thumbprints, by , is from The Madden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
MaryBeth Madden
Added: Monday, May 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Cookie:
2/3 Cup Sugar
1/2 Teaspoon Almond Extract
1 Cup Softened Butter
2 Cups All Purpose Flour
1/2 Cup Seedless Raspberry Jam

Glaze: 1 Cup Powdered Sugar
1 1/2 Teaspoons Almond Extract
2- 3 Teaspoons of Water

Directions:
Directions:
Combine sugar, butter and almond extract. Add flour. Shape dough into one inch balls. Place two inches apart on cookie sheets. With thumb make indentation in center of each cookie (edges may crack slightly). Fill each indentation with 1/4 teaspoon of jam. Bake 14-18 minutes or until edges are lightly browned. Let stand one minute; remove from cookie sheet. Cool completely.

In small bowl with wire whisk, stir together all glaze ingredients until smooth. Drizzle over cookies.

Number Of Servings:
Number Of Servings:
40 Cookies
Preparation Time:
Preparation Time:
15 Minutes

 

 

 

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