Raspberry Almond Shortbread Thumbprint Cookies

Raspberry Almond Shortbread Thumbprint Cookies

Raspberry Almond Shortbread Thumbprint Cookies

Servings:*

21 servings

Ingredients

  • Cookie:
  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1/2 teaspoon almond flavoring
  • 2 cups all-purpose flour
  • 1/2 cup raspberry jam
  • Glaze:
  • 1 cup powdered sugar
  • 2-3 teaspoons water
  • 1 1/2 teaspoons almond extract

Directions

  1. Combine softened butter, sugar and ½ teaspoon almond flavoring in a medium bowl.

  2. Beat at medium speed, scraping bowl often, until creamy.

  3. Add flour; beat at low speed, scraping bowl often, until well mixed.

  4. Cover; refrigerate at least 1 hour or until firm.

  5. Heat oven to 350 F.

  6. Using even tablespoons of dough, shape into balls and place 2 inches apart onto ungreased cookie sheets.

  7. Make indentation in center of each cookie with thumb. Fill each indentation with about ¼ teaspoon jam.

  8. Bake 12 to 15 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.

  9. Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.

Chef’s tip

Amount: 42 cookies

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.