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Raspberry Almond Shortbread Thumbprints

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Ingredients

For Cookies
2/3 cup Sugar
1 cup Butter softened
1/2 tsp Almond Extract
2 cups Flour all purpose flour
1/2 cup Raspberry Jelly or jam
For Glaze
1 cup Powdered Sugar
1 and 1/2 tsp Almond Extract
2 to 3 tsp Water

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Raspberry Almond Shortbread Thumbprints

Cuisine:
  • Medium

Ingredients

  • For Cookies

  • 2/3 cup Sugar
  • 1 cup Butter
    softened
  • 1/2 tsp Almond Extract
  • 2 cups Flour
    all purpose flour
  • 1/2 cup Raspberry Jelly
    or jam

  • For Glaze

  • 1 cup Powdered Sugar
  • 1 and 1/2 tsp Almond Extract
  • 2 to 3 tsp Water

Directions

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Steps

1
Done

Preheat oven to 350 degrees.
2
Done

In large mixer bowl combine sugar, butter and almond extract. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).
3
Done

Shape dough into 1 inch balls. Place 2 inches apart on cookie sheets. With thumb, make indentation in center of each cookie (edges may crack slightly). Fill each indentation with about 1/4 tsp. jam.

4
Done

Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet.
5
Done

In small bowl stir together powdered sugar and 1 1/2 tsp almond extract. Gradually stir in enough water to make a thin glaze. Drizzle over cooled cookies. Makes 3 and 1/2 dz. Cookies.

Marie DePadova

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