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Raspberry Shortbread Thumbprints Recipe

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This recipe for Raspberry Shortbread Thumbprints is from The Shong Family Cookbook Project, 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:  
1 cup butter, softened
2/3 cup sugar
2 tsp almond extract, divided
2 cups flour
1/2 raspberry jam
1 cup powdered sugar
2-3 T water
Directions:
Directions:
Combine butter, sugar and 1/2 tsp extract. Beat with electric mixer on med. speed until creamed; 2-3 minutes. Reduce to low; add flour, beat till mixed. Cover and chill dough for at least 1 hour. Form into 1- inch balls. Place 2-inches apart on ungreased cookie sheet. With thumb, indent center of each cookies center, fill with 1/4 tsp jam. Bake at 350º for 14-16 mins. until edges are golden brown, Let stand 1 minute, remove from baking sheet and cool completely. Whisk together powdered sugar, water and remaining extract until smooth. Drizzle over cookies.

Makes: 4 dozen
Number Of Servings:
Number Of Servings:
4 dozen
Personal Notes:
Personal Notes:
Any type of fruit jam can be used. Wonderful as a Christmas cookie or tea time treat.

 

 

 

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