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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Raspberry Almond Shortbread Thumbprint Cookies Recipe

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This recipe for Raspberry Almond Shortbread Thumbprint Cookies is from Internet Recipes, 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:  
2 cups + 2 Tbsp (300g) all-purpose flour*
1/4 tsp salt
1 cup (226g) unsalted butter, cold and diced into 1 Tbsp pieces
2/3 cup (140g) granulated sugar
1/2 tsp almond extract
1/2 cup seedless raspberry jam

Glaze (optional)
1 cup (124g) powdered sugar
1 tsp almond extract
2 - 4 tsp water
Directions:
Directions:
For the cookies: Preheat oven to 350°F (180°C). In a mixing bowl whisk together flour and salt, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar until combined (it will take a minute or two since the butter is cold).
Mix in almond extract then add in flour blend until mixture comes together (it will take a bit of mixing since the butter is cold, so be patient, it will seem really dry and crumbly at first).
Shape dough into 1-inch balls, about 1 Tbsp each, and place 2-inches apart on ungreased baking sheets.
Make a small indentation with thumb or forefinger in each cookie (large enough to fit 1/4 - 1/2 tsp of jam). Fill each with 1/4 - 1/2 tsp jam.
Chill in refrigerator 20 minutes (or freezer for 10 minutes). Bake in preheated oven 14 - 18 minutes.
Cool several minutes on baking sheet then transfer to a wire rack to cool.
For the glaze: Whisk all glaze ingredients together in a small mixing bowl, adding enough water to reach desired consistency.
Pour or spoon mixture into a sandwich size resealable bag, cut a small tip from one corner and drizzle over cool cookies. Let set at room temperature then store in an airtight container.
Number Of Servings:
Number Of Servings:
36
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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