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Raspberry Almond Shortbread Thumbprint Cookies Recipe

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This recipe for Raspberry Almond Shortbread Thumbprint Cookies is from Our Family Favorites, 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:
½ tsp. almond extract
⅔ cup sugar
2 cups flour
1 cup butter, softened
½ cup seedless raspberry jam

Glaze:
1 cup powdered sugar
1½ tsp. almond extract
2 - 3 tsp. water
Directions:
Directions:
Combine sugar, butter, and almond extract. Add flour and shape dough into one inch balls. Place dough balls two inches apart on cookie sheets. With thumb make indentation in center of each cookie and fill indentation with ¼ tsp. jam. Bake 14 - 18 minutes or until edges are lightly browned. Let stand one minute then remove from cookie sheet to cool completely. In small bowl, whisk together glaze ingredients until smooth. Drizzle over cookies.

 

 

 

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