Raspberry And Almond Shortbread Thumbprints
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Butter (softened)2 cup
White Sugar3 tsp
Almond Extract2 cups
All-Purpose Flour1 cup
Seedless Raspberry Jam1 cup
Sugar (confectioners')1 tsp
MilkDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
In a medium bowl, cream together butter and white sugar until smooth
3
Mix in 1/2 teaspoon almond extract
4
Mix in flour until dough comes together
5
Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets
6
Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves
7
Bake for 14 to 18 minutes in preheated oven, or until lightly browned
8
Let cool 1 minute on the cookie sheet
9
In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth
10
Drizzle lightly over warm cookies