Raspberry-Almond Shortbread Thumbprints
By
Nancy Kelly, Cambridge, Ohio; Breana Walton, Augusta, Georgia
Melt in your mouth shortbread topped with delicious tanginess of raspberry jam.
Preparation time
30 minutes
Cooking time
18 minutes
Total time
48 minutes
Yield
12 Servings
Ingredients
1 cup butter (softened) 2⁄3 cup sugar 1⁄2 teaspoon almond extract 2 cups all-purpose flour 1⁄2 cup raspberry jam 1 cup powdered sugar 2 teaspoons water 1 1⁄2 teaspoons almond extractInstructions
Cookie:
Combine butter, sugar, and almond extract in large bowl. Beat at medium speed, scraping the bowl often, until creamy. Reduce speed to low and add flour. Beat until well mixed. Cover, refrigerate at least 1 hour. Heat oven to 350º. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Make indentations in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about ¼ teaspoon jam. Bake for 14-18 minutes or until edges are lightly browned. Let stand 1 minute and remove from cookie sheet. Cool completely. Meanwhile, stir together all glaze ingredients in small bowl completely.
Glaze:
Meanwhile, stir together all glaze ingredients in small bowl with whisk until smooth. Add an additional teaspoon of water if desired for drizzling consistency. Drizzle over cooled cookies.
Notes
Variation – May use 1 cup finely chopped nuts to roll cookies in before baking and eliminate glaze. May use apricot, boysenberry, strawberry or other jam.
Recipe Type(s)
