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Raspberry Shortbread Thumbprints Recipe

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This recipe for Raspberry Shortbread Thumbprints is from The Anchors 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:  
Dough:
2/3 c sugar
1 c butter
1/2 tsp almond extract
2 c flour

Glaze:
1 c powdered sugar
1 1/2 tsp almond extract
2-3 tbsp water

Filling:
1/2 c seedless raspberry jam
Directions:
Directions:
Combine sugar, butter, and almond extract. Beat at medium speed, scrape bowl often. Reduce speed, add flour and continue beating 1-2 minutes. Shape dough into 1" balls. Place on cookie sheet about 2" apart. With thumb, indent dough then fill with 1/4 tsp raspberry jam. Bake at 350* for 14-18 minutes or until lightly browned. Let stand 1 minute. Remove from cookie sheet and drizzle with glaze.

Glaze:Mix powered sugar, 1 1/2 tsp almond extract and water together.
Number Of Servings:
Number Of Servings:
several dozen
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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