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Raspberry Almond Shortbread Thumbprints Recipe

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This recipe for Raspberry Almond Shortbread Thumbprints, by , 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!

Contributor:  
Contributor:  
Janet Pallardy

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 cooke 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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