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Raspberry and Almond Shortbread Thumbprints Recipe

Recipe by: 106a802496d678ba

"Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook18 m
  • Ready In1 h 15 m
  • 1Preheat oven to 350 degrees F (175 degrees C).
  • 2In 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.
  • 3Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
  • 4In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 36 servings
  • 104 cals
  • 1 cup butter, softened
  • 2/3 cup white sugar
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 cup seedless raspberry jam
  • 1/2 cup confectioners' sugar
  • 3/4 teaspoon almond extract
  • 1 teaspoon milk
Nutrition

Amount per serving ( 5 total)

  • Calories:
    104
    5%
  • Fat:
    5.2
    8%
  • Carbs:
    13.7
    4%
  • Protein:
    0.8
    2%
  • Cholesterol:
    14
    5%

Based on a 2,000 calorie diet

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