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.