Desserts
Raspberry and Almond Shortbread Thumbprints Recipe
Prep Time | 30 minutes |
Cook Time | 18 minutes |
Passive Time | 27 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 1 cup butter softened
- 2/3 cup white sugar
- 1/2 teaspoon almond extract
- 2 cups all purpose flour
- 1/2 cup seedless raspberry jam
- 1/2 cup confectioners' sugar
- 3/4 teaspoon almond extract
- 1 teaspoon Milk
Ingredients
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Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
- Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
- In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
Recipe Notes
Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.