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Raspberry Almond Shortbread Thumbprints Recipe

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This recipe for Raspberry Almond Shortbread Thumbprints is from The Cozza's Christmas 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:  
1 cup butter, softened
2/3 cup sugar
½ teaspoon almond extract
2 cups all-purpose flour
½ cup raspberry jam
Glaze
1 cup powdered sugar
1 ½ teaspoons almond extract
2 to 3 teaspoons water
Directions:
Directions:
1. Combine butter, sugar and ½ teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until well mixed. Cover; refrigerate until firm (at least 1 hour).
2. Heat oven to 350F. Shape dough into 1-in balls. Place 2-in apart onto ungreased cookie sheets. Make indentation into center of each cookie with thumb (edges may crack slightly). Fill each indentation with about ¼ teaspoon of jam.
3. Bake from 14 to 18 minutes or until edges are lightly browned. Let stand 1 minutes; remove from cookie sheet. Cool completely.
4. Meanwhile, combine powdered sugar, 1 ½ teaspoons of almond extract and enough water for desired glazing consistency in small bowl with wire whisk until smooth. Drizzle over cooled cookies.

 

 

 

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