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Raspberry Almond Shortbread Thumbprint Cookies Recipe

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This recipe for Raspberry Almond Shortbread Thumbprint Cookies is from Jean's 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:  
Cookie:
1 cup butter, softened
⅔ cup sugar
½ teaspoon almond extract
2 cups all-purpose flour
½ cup raspberry jam

Glaze:
1 cup powdered sugar
2-3 teaspoons water
1 ½ teaspoons almond extract
Directions:
Directions:
1. Combine softened butter, sugar and almond extract in a medium bowl.
2. Beat at medium speed, scraping the bowl often, until creamy.
3. Add flour; beat at low speed, scraping the bowl often until well mixed.
4. Cover; refrigerate at least 1 hour or until firm.
5. Heat oven to 350º F.
6. Using even tablespoons of dough, shape into balls, and place 2 inches apart onto a cookie sheet lined with parchment paper.
7. Make indentation in center of each cookie with a thumb or with the backside of a ½ teaspoon measuring spoon.
8. Fill each indentation with about ¼ teaspoon of jam.
9. Bake 12-15 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
10. Combine all glaze ingredients in a bowl with whisk until smooth. Drizzle over cookies.
Number Of Servings:
Number Of Servings:
40-48 cookies
Preparation Time:
Preparation Time:
75 min
Personal Notes:
Personal Notes:
If your cookies start to spread when baking, place the ready to bake cookies on a cookie sheet and place in the fridge for about 10-15 minutes. This should help keep the cookies from spreading.

 

 

 

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