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Raspberry Almond Shortbread Thumbprints Recipe

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This recipe for Raspberry Almond Shortbread Thumbprints, by , is from The Huhman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bethany Trost

Category:
Category:

Ingredients:  
Ingredients:  
COOKIE

1 cup Butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup raspberry jam

GLAZE

1 cup powdered sugar
2 to 3 teaspoons water
1 1/2 teaspoons almond extract

Directions:
Directions:
STEP 1

Combine butter, sugar and 1/2 teaspoon almond extract 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.

STEP 2

Heat oven to 350F.

STEP 3

Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.

STEP 4

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

STEP 5

Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.

 

 

 

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