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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Raspberry Almond Shortbread Thumbprint Cookies Recipe

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This recipe for Raspberry Almond Shortbread Thumbprint Cookies is from Johnson Family Cookbook, 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!
Category:
Category:
Ingredients:  
Ingredients:  
Cookies
1 c. butter, softened
2/3 c. sugar
1/2 tsp. almond extract
2 c. flour
1/2 c. raspberry jam (or other flavor)

Glaze
1 c. powdered sugar
2 to 3 tsp. water
1 1.2 tsp. almond extract
Directions:
Directions:
Step 1: Combine butter, sugar, and 1/2 tsp. 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: Preheat oven to 350 degrees F.

Step 3: Shap 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 tsp. jam.

Step 4: Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to colling rack. Cool completely.

Step 5: Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.
Number Of Servings:
Number Of Servings:
42
Preparation Time:
Preparation Time:
45 min with 1 hour chill time
Personal Notes:
Personal Notes:
A coworker made these for a cookie exchange and I loved them! They're a nice change from all the chocolate and peanut butter treats.

 

 

 

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