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Raspberry Almond Shortbread Thumbprints Recipe

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This recipe for Raspberry Almond Shortbread Thumbprints is from Hanus Family 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 c. butter
2/3 c. sugar
1/2 tsp. almond flavoring
2 c. all-purpose flour
1/2 c. raspberry jam

Glaze:
1 c. powdered sugar
2 to 3 tsp. water
1 1/2 tsp. almond extract
Directions:
Directions:
Combine butter, sugar and 1/2 tsp. almond flavoring in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, beat at low speed, scraping bowl often, until well mixed. Cover. Refrigerate at least 1 hour or until firm.

Heat oven to 350º.

Shape dough into 1 inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb. (The handle of a wooden spoon works very well.) Fill each indentation with about 1/4 tsp. jam.

Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets, remove to cooling rack. Cool completely.

Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.
Personal Notes:
Personal Notes:
I use seedless raspberry and blackberry jam.

 

 

 

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