Raspberry almond shortbread thumbprints
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Sugar |
| 1 | cup | Butter; softened |
| ½ | teaspoon | Almond extract |
| 2 | cups | All-purpose flour |
| ½ | cup | Jam; raspberry |
| 1 | cup | Sugar; confectioner's |
| 1½ | teaspoon | Almond extract |
| 2 | teaspoons | Water |
| 2 | tablespoons flour. | |
Directions
Heat oven to 350. In large mixer bowl combine sugar, butter and almond extract. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low; add flour. Continue beating until well mixed (1 to 2 minutes). Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. With thumb, make indentation in center of each cookie (edges may crack slightly). Fill each indentation with about ¼ teaspoon jam.
Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet.
In small bowl stir together confectioner's sugar and 1-½ teaspoons almond extract. Gradually stir in enough water for a thin glaze. Drizzle over cooled cookies.
Makes 3½ dozen cookies. Store in airtight containers up to 1 week or freeze up to 3 months.
Tip: If cookies are spreading too much, chill dough 1 hour or stir in 1 to Recipe by: Land O'Lakes
Posted to MC-Recipe Digest V1 #860 by MAMacR@... on Oct 22, 1997