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Shortbread Raspberry Thumbprint Cookies Recipe

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This recipe for Shortbread Raspberry Thumbprint Cookies is from The Wootan Family Cookbook , 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
2/3 Cup White Sugar
1/2 tsp Almond Extract
2 Cup Flour
1/2 cup Raspberry Jam...the best you can find,
3/4 tsp Almond Extract
2 tsp Milk
Directions:
Directions:
Beat together butter, sugar, and 1/2 tsp of almond extract in a large bowl until light and fluffy
Gradually mix in flour till combined
Heat oven to º350 F.
Use a small cookie scoop and scoop to measure dough;roll dough into 1 inch balls
Place balls onto ungreased cookie sheet, 2 in apart.
Using your thumb, make an indention into the center of each ball of dough.
Fill indention with a 1/4 tsp of raspberry jam.
Bake 14-16 min. or until cookies are a light brown on bottom.
Allow to cool about a min. on baking sheet, then move to a cooling rack
STOP EATING THEM!!! TOO HOT!!!
Better get a big glass of milk, cause these cookies are addictive!
Number Of Servings:
Number Of Servings:
depends how many you eat while baking
Preparation Time:
Preparation Time:
45 min.
Personal Notes:
Personal Notes:
Very good Christmas Cookies

 

 

 

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