Title: Raspberry Almond Shortbread Thumbprints
Categories: Cookies
Yield: 42 servings
Cookies
2/3 c Sugar
1 c Butter; softened
1/2 ts Almond extract
2 c All-purpose flour
1/2 c Raspberry jam
Glaze
1 c Powdered sugar
1 1/2 ts Almond extract
2 To
3 ts Water
Recipe by: Land O'Lakes
Preparation Time: 1:00
Preheat oven to 350 degrees. In a large mixer bowl, combine sugar,
butter, and almond extract. Beat at medium speed, scraping bowl often,
until creamy (1 to 2 minutes). Reduce speed to low; add flour. Continue
beating until well-mixed (1 to 2 minutes).
Shape dough into 1" balls. Place 2 inches apart on cookie sheets. With
thumb, make indentation in center of each cookie (edges may crack
slightly). Fill each indentation with about 1/4 teaspoon jam. Bake for
14 to 18 minutes or until edges are lightly browned. Let stand on cookie
sheet for 1 minute before removing to a wire rack to cool.
In a small bowl, stir together powdered sugar and 1 1/2 teaspoons almond
extract. Gradually stir in enough water to make a thin glaze. Drizzle
over cooled cookies.
