Cookie - Raspberry Almond Shortbread Thumbprints Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup butter, softened
⅔ cup white sugar
½ teaspoon almond extract
2 cups all-purpose flour
½ cup seedless raspberry jam
sugar for sprinkling
½ cup confectioners' sugar
1/4 teaspoon almond extract
1 teaspoon milk
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Directions: |
Directions:Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl beat butter medium speed for about 30 seconds. Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract. Beat until well combined. Beat in as much flour as you can with electric mixer and then using a wooden spoon stir in any remaining flour.
Preheat oven to 350 degrees. If dough is too sticky, chill for 30 min. Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets. Flatten using bottom of glass dipped in sugar. Using your thumb or the round 1/2 tsp, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.
For icing, in a medium bowl combine powdered sugar, 1 teaspoon milk and 1/4 teaspoons almond extract. Add water to make a drizzling consistency. Drizzle cookies with icing. |
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Number Of
Servings: |
Number Of
Servings:35 cookies |
Personal
Notes: |
Personal
Notes: 1” balls make 2 1/2” cookies.
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