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Raspberry and Almond Shortbread Thumbprints Recipe

1 year ago

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 Raspberry and Almond Shortbread Thumbprints
"Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze."
Raspberry and Almond Shortbread Thumbprints Recipe
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Rating: 0
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Prep Time 30 minutes
Cook Time 18 minutes
Passive Time 27 minutes
Servings
MetricUS Imperial
Ingredients
Prep Time 30 minutes
Cook Time 18 minutes
Passive Time 27 minutes
Servings
MetricUS Imperial
Ingredients
Raspberry and Almond Shortbread Thumbprints Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
  3. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
  4. In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
Recipe Notes

Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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