Raspberry almond shortbread thumbprints

Raspberry almond shortbread thumbprints

Raspberry almond shortbread thumbprints

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CookItEasy.net
CookItEasy.net
Raspberry almond shortbread thumbprints photo 1
Raspberry almond shortbread thumbprints photo 2

Ingredients/Components

  • sugar - 2/3 c
  • flour - 2 c
  • water - 2 3
  • confectioners sugar - 1 c
  • almond extract - 2 tsp
  • raspberry jam - 2/3 c
  • 2 sticks butter, softened - 1 c

How to make raspberry almond shortbread thumbprints:

Preheat oven to 350°. Cream butter and sugar until light and fluffy. Add 1/2 teaspoon almond extract and mix. Add flour gradually. Chill, covered, for 1 hour. Shape dough into 1-inch balls and place 2-inches apart on greased cookie sheets. Make an indentation in each cookie with thumb. Fill each indentation with 1/2 teaspoon jam. Bake 14 to 18 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute and remove to wire racks to cool completely.

Combine confectioners sugar, 1 1/2 teaspoons almond extract and water. Drizzle over the cooled cookies. Yield: 1 1/2 dozen.


Recipe categories: Desserts, Cookie and brownie, Hand Formed cookies.

Rating:
Raspberry almond shortbread thumbprints
3.2
Average rating: 3.2 of 5, total votes: 5
Cook. Time: PT15M
Total Time: PT15M


Cause of complaint:

Related ingredients:
eggs, milk, water, all-purpose flour, raisins, softened butter, apples, peeled and sliced, chocolate almond bark
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