Raspberry and Almond Shortbread Thumbprints

Name: Raspberry and Almond Shortbread Thumbprints
Prep time: 30 min
Cook time: 18 min
Total time: 1 min
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

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Prep Time: 30 minutes

Cook Time: 18 minutes

Total: 1 hours, 15 minutes

Servings: 3

Cost: $11.01 /serving

Author : Dee

Raspberry and Almond Shortbread Thumbprints

Ingredients

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Instructions

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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.