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Raspberry Almond Shortbread Thumbprints Recipe

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This recipe for Raspberry Almond Shortbread Thumbprints, by , is from Cookie Walk Recipes 2018, 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:  
Sara Henderson

Category:
Category:

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

Glaze
1 cup powdered sugar
1 1/2 tsps almond extract
2-3 tsps water

Directions:
Directions:
Heat oven to 350 degrees. In large mixer bowl, combine sugar, butter and almond extract. Beat at medium speed until creamy. Reduce speed to low; add flour. Beat until well mixed. Chill dough for 1 hour. shape dough into 1 inch balls. Place 2 inches apart on cookie sheets. With thumb, make indentation in center of each cookie (edges may crack slightly). Fill each indentation with about 1/4 tsp jam. Bake for14-18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. Cool completely. Meanwhile, in small bowl with wire whisk, stir together all glaze ingredients until smooth. Drizzle over warm cookies.

Number Of Servings:
Number Of Servings:
3 dozen

 

 

 

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