Raspberry and Almond Shortbread Thumbprints Recipe

Ingredients
<br>- 1 cup butter, softened
<br>- ⅔ cup white sugar
<br>- ½ teaspoon almond extract
<br>- 2 cups all-purpose flour
<br>- ½ cup seedless raspberry jam
<br>- ½ cup confectioners' sugar
<br>- ¾ teaspoon almond extract
<br>- 1 teaspoon milk
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).
<br>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.
<br>step 3: Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
<br>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.
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Ingredients
- 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

Directions
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.

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