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Raspberry Almond Shortbread Thumbprint Recipe

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This recipe for Raspberry Almond Shortbread Thumbprint, by , is from The Big Book of Things We Love to Eat, 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:  
Lisa Breon

Category:
Category:

Ingredients:  
Ingredients:  
1 c butter
2/3 c sugar
1/2 tsp almond extract
2 c flour
1/2 c seedless raspberry jam


1/2 c confectioners sugar
3/4 tsp almond extract
1 - 2 tsp milk

Directions:
Directions:
Beat butter, sugar and 1/2 tsp almond extract in large bowl until light and fluffy. Gradually mix in flour until combined. Preheat oven to 350. Use a small cookie scoop to measure dough, roll dough into 1" balls. Place balls 2" apart onto ungreased cookie sheet. Using your thumb or small cap, make an indention in the center of each cookie. Fill each indention with about 1/4 tsp jam. Bake 14 - 16 minutes or until the bottoms of the cookies are very lightly browned. Allow cookies to cool for about a minute on the cookie sheet, then remove to a wire rack to cool completely. To make the glaze, combine the confectioner sugar, almond extract, and milk in small bowl, adding the milk gradually until the desired consistency is achieved drizzle over the cooled cookies.

 

 

 

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