4 years ago

Raspberry Almond Shortbread Thumbprint Cookies

Sweet, buttery treats filled with just a touch of raspberry jam … this
cookie has been a part of holiday celebrations for generations!

Ingredients

Cookie

  • 1 cup butter, softened
  • ⅔ cup sugar
  • ½ teaspoon almond flavoring
  • 2 cups all-purpose flour
  • ½ cup raspberry jam

Glaze

  • 1 cup powdered sugar
  • 2-3 teaspoons water
  • 1½ 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.

Amount: 42
cookies

Recipe
adapted from Land
O Lakes
.

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