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Raspberry Almond Shortbread Thumbprints
Author/Submitted by: Land O'Lakes
Servings: 42
Categories:
Cookies
/
Desserts
Ingredients:
Cookies 2/3
cup
sugar 1
cup
butter,
softened
1/2
teaspoon
almond extract 2
cups
all-purpose flour 1/2
cup
raspberry jam
Glaze 1
cup
powdered sugar 1 1/2
teaspoons
almond extract 2
to 3
teaspoons
water
Directions:
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.
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