"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Raspberry and Almond Shortbread Thumbprints Recipe

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This recipe for Raspberry and Almond Shortbread Thumbprints, by , is from Susie's Kitchen, 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!

Contributor:  
Contributor:  
Susie Enns

Category:
Category:

Ingredients:  
Ingredients:  
1 cup butter, softened
2/3 cup sugar
1/2 tsp almond extract
2 cups flour
1/2 cup seedless raspberry jam
1/2 cup icing sugar
3/4 tsp almond extract
1 tsp milk

Directions:
Directions:
Preheat oven to 350 F
In a medium bowl, cream together butter and sugar until smooth. Mix in 1/2 tsp almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small dent in the center of each ball, using your thumb and finger, and fill the hole with jam.
Bake for 12 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
In a medium bowl, mix together the icing sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over cooled cookies.

Number Of Servings:
Number Of Servings:
36
Personal Notes:
Personal Notes:
One of my favourite for Christmas

 

 

 

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