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Raspberry Almond Shortbread Thumbprint Cookies

2/3 cup sugar
1 cup butter, softened
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup raspberry jam

1 cup powdered sugar
1 1/2 teaspoon almond extract
2 to 3 teaspoons water

In a large mixer bowl, combine sugar, butter, and almond extract. Beat at medium speed until creamy, about 2 to 3 minutes. Reduce speed to low; add flour. Beat until well-mixed, about 2 to 3 minutes. Cover and chill dough at least 1 hour.

Preheat oven to 350° F.

Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. With thumb, make indentation in the center of each cookie (edges may slightly crack). Fill each indentation with about 1/4 teaspoon raspberry jam.

Bake for 14 to 18 minutes or until edges are slightly browned. Let stand 1 minute; remove from cookie sheet. Cool completely.

Meanwhile, in a small bowl, whisk together all glaze ingredients until smooth. Drizzle over cookies.

Source: Sunset Magazine, December 1998

Printed From: Bakergirl