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Raspberry Almond Shortbread Thumbprints Recipe

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Raspberry Almond Shortbread Thumbprints image

 

This recipe for Raspberry Almond Shortbread Thumbprints is from Mom's Christmas Cookies, 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!

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Category:
Category:
 

Cookie


Ingredients:  
Ingredients:  
2 cups all-purpose flour
2 tsp cornstarch
1/4 tsp salt
1 cup unsalted butter, room temperature
2/3 cup granulated sugar
1/2 tsp almond extract
1/2 cup seedless raspberry jam

Directions:
Directions:
In a small mixing bowl whisk together the flour, cornstarch and salt. Set aside.

In a large mixing bowl, combine the butter, granulated sugar and 1/2 tsp almond extract. Beat at medium speed until the butter mixture is creamy and light. Scrape down the sides of mixing bowl as needed. Reduce the speed to low and gradually add the flour mixture. Mix until well blended. Cover and refrigerate the dough for 1 hour.

Preheat oven to 350°. Line a baking sheet with parchment paper. Shape dough into 1-inch balls and place 2” apart on the prepared pan. Keep remaining cookie dough refrigerated until needed. Make an indentation straight down into the center of each cookie (about half way to the bottom) with your smallest finger. Fill each with a well-rounded 1/4 tsp jam.

Bake for 11-15 minutes or until edges are just lightly browned. Let the cookies stand 1 minute before removing to a cooling rack. Cool completely.
Combine the glaze ingredients in a small bowl and whisk until smooth. Drizzle over cookies and allow them to set.

To prevent the cookies from spreading too much please note:

Make sure the dough is well chilled before making the dough balls.

Keep dough refrigerated between batches. With high butter content, the dough will quickly warm when left at room temperature.

Place dough balls on a cool baking sheet, or parchment paper. The cookies will begin to spread if placed on a hot pan.
 

Glaze


Ingredients:  
Ingredients:  
1 cup powdered sugar
2 to 3 tsp water, more or less as needed for drizzling consistency
1/2 tsp almond extract (add more to taste if desired; I've used to up 1-1/2 tsp). You can also substitute vanilla for the almond extract if desired.

Directions:
Directions:
Combine the glaze ingredients in a small bowl and whisk until smooth. Drizzle over cookies and allow them to set.

Personal Notes:
Personal Notes:
Without my recipe books in 2018 I had to find a substitute for Christmas Jamborees (your Dad’s favorite). Described on Pinterest as “A tender shortbread cookie packed with raspberry jam & topped with a simple almond flavored icing”, it turned out to be a close substitution for the original.

 

 

 

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