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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Raspberry Almond Shortbread Thumbprints Recipe

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This recipe for Raspberry Almond Shortbread Thumbprints is from RED RIVER RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
COOKIE: 1 CUP BUTTER, SOFTENED
2/3 CUP SUGAR
½ TSP ALMOND EXTRACT
2 CUPS FLOUR
½ CUP RASPBERRY JAM

GLAZE: 1 CUP POWDERED SUGAR
2 TO 3 TSP. MILK
1 ½ TSP ALMOND EXTRACT
Directions:
Directions:
COMBINE BUTTER, SUGAR AND ½ TSP ALMOND EXTRACT IN LARGE BOWL. BEAT AT MEDIUM SPEED, UNTIL CREAMY. ADD FLOUR, BEAT, SCRAPING BOWL OFTEN, UNTIL WELL MIXED. COVER AND REFRIGERATE FOR AT LEAST 1 HOUR OR UNTIL CHILLED.
HEAT OVEN TO 350 DEGREES. SHAPE DOUGH INTO 1 INCH BALLS. PLACE 2 INCHES APART ON UNGREASED COOKIE SHEET. MAKE INDENTATION IN CENTER OF EACH COOKIE WITH THUMB. FILL EACH INDENTATION WITH ABOUT ½ TSP JAM.
BAKE FOR 14 TO 18 MINUTES OR UNTIL EDGES ARE LIGHTLY BROWNED. LET STAND ON COOKIE SHEET FOR 1 MINUTE AND THEN MOVE TO COOLING RACK. COOL.
COMBINE GLAZE INGREDIENTS AND DRIZZLE OVER COOKIES.

 

 

 

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