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Raspberry Almond Shortbread Thumbprints Recipe

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This recipe for Raspberry Almond Shortbread Thumbprints is from Grandma's 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:  
2 cups of butter, softened
1 1/3 cups sugar
1 teaspoon almond extract
4 cups flour
1 cup raspberry jam


GLAZE FROSTING:

2 cups powdered sugar
3 teaspoons almond extract
6 teaspoons water
Directions:
Directions:
Combine butter, sugar and almond extract in mixer bowl and beat until creamy.

Add flour and mix well.

Cover and chill dough for at least one hour.

Shape into 1 inch balls.

Make indentation with knuckle or finger in center and fill with about 1/8 tsp of jam.

Bake at 350 degrees 14-16 minutes until edges are very lightly browned.

Let stand one minute.

Remove from cookie sheet and cool completely.

Mix glaze ingredients and drizzle on cookies when cool.
Number Of Servings:
Number Of Servings:
24 cookies
Personal Notes:
Personal Notes:
Ceto's favorite Christmas cookies from Kelly Pallardy

 

 

 

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