"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

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 help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susie Enns

Category:
Category:

Ingredients:  
Ingredients:  
1 cup butter, softened
2/3 cup white sugar
1/2 tsp almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam
1/2 cup confectioners sugar
3/4 tsp almond extract
1 tsp milk

Directions:
Directions:
Preheat oven to 350 degrees F
In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon 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 confectioners 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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