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Raspberry Almond Shortbread Thumbprint Cookies Recipe

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This recipe for Raspberry Almond Shortbread Thumbprint Cookies, by , is from What's Cookin' ?, 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:  
Jeri Buxton

Category:
Category:
 

Cookies


Ingredients:  
Ingredients:  
2 cups plus 2 Tbsp all-purpose flour*
tsp salt
1 cup unsalted butter, cold and diced into 1 Tbsp pieces
⅔ cup granulated sugar
tsp almond extract
cup raspberry jam, seedless if preferred

Directions:
Directions:
1. Preheat oven to 350.
2. In a mixing bowl, whisk together flour and salt; set aside.
3. In the bowl of an electric stand mixer fitted with paddle attachment, blend together butter and sugar until combined. It will take a minute or two since the butter is cold. If you don't have a paddle attachment that constantly scrapes bowl, then occasionally stop mixer and scrape down sides and bottom of bowl.
4. Mix in almond extract, then add in flour and blend until mixture comes together. It will take a bit of mixing since the butter is cold, so be patient as it will seem really dry at first.
5. Shape dough into 1-inch balls, about 1 Tbsp each, and place 2 inches apart on ungreased baking sheets.
6. Make a small indentation with thumb or forefinger in each cookie large enough to fit to tsp jam. Fill each with to tsp jam.
7. Chill in refrigerator 20 minutes or freezer for 10 minutes.
8. Bake in preheated oven 14 to 18 minutes.
9. Cool several minutes on baking sheet and then transfer to wire rack to cool. At this point you can add a little more jam if you'd like; it just won't be set like the other is.
10. (Optional) Drizzle cookies with glaze when cool.
11. Store cookies in an airtight container.
 

Glaze (Optional)


Ingredients:  
Ingredients:  
1 cup powdered sugar
1 tsp almond extract
2 to 4 tsp water

Directions:
Directions:
1. Whisk all ingredients together in a small mixing bowl, adding enough water to reach desired consistency. Pour or spoon mixture into a sandwich size resealable bag.
2. Cut a small tip from one corner and drizzle over cookies.

Personal Notes:
Personal Notes:
*To measure flour, scoop with measuring cup and level with a butter knife. Don't whisk or sift first and don't spoon into the measuring cup.

 

 

 

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