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Raspberry and Almond Shortbread Thumbprints Recipe

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This recipe for Raspberry and Almond Shortbread Thumbprints is from Carol's Family Recipes Cookbook Project, 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, softened
2/3 cup white sugar
½ teaspoon almond extract
2 cups all-purpose flour
½ cup seedless raspberry jam
½ cup confectioner’s sugar
¾ teaspoon almond extract
2-3 teaspoons milk
Directions:
Directions:
1. Preheat oven to 350º degrees
2. In a medium bowl, cream together butter white sugar until smooth. Mix in ½ teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 ½ inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with the preserves.
3. Bake for 14-18 minutes in preheated oven or until lightly browned. Let cool 1 minute on the cookie sheet.
4. In a medium bowl, mix together the confectioner’s sugar, ¾ teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
Number Of Servings:
Number Of Servings:
30 Cookies
Preparation Time:
Preparation Time:
1 hour

 

 

 

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