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Raspberry almond shortbread thumbprints

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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:

3.2

Average rating: 3.2, total votes: 5

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