Raspberry and Almond Shortbread Thumbprints Recipe
- 1 cup butter, softened
- ⅔ cup white sugar
- ½ teaspoon almond extract
- 2 cups all-purpose flour
- ½ cup seedless raspberry jam
- ½ cup confectioners' sugar
- ¾ teaspoon almond extract
- 1 teaspoon milk
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 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.
step 3: Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
step 4: In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.