Raspberry Almond Thumbprints

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Almond-flavored shortbread cookies with raspberry jam
2/3 Cup Sugar
1 Cup Butter, softened
1 teaspoon Almond extract
2 Cups Flour
1/3 Cup Raspberry jam
1 Cup Confectioner's sugar
2 teaspoons Almond extract
3-4 teaspoons water
1. In large mixer bowl, combine sugar, butter and almond extract.
2. Beat at medium speed 2-3 minutes.  Reduce speed to low and gradually add flour.
3. Beat until well mixed. 
4. Cover and chill 1 hour.
5. Shape into 1-inch balls and place 2 inches apart on cookie sheets.

6. With thumb, make indentation in center of each cookie.  Fill each indentation with 1/4 teaspoon jam.
7. Bake at 350 for 14-18 minutes or until edges are lightly browned.
8. Let stand 1 minute. Remove from cookie sheet and cool completely on wire rack.
9. In a small bowl with wire whisk, stir together all glaze ingredients until smooth. 
10. Drizzle over cookies.
My favorite cookie to take to cookie exchanges.

Also, as a request from my aunt who was looking for a good shortbread recipe, I made some of these cookies without the jam today.  Yummy!  And they don't need the glaze, but since it's Christmas, I added it to the ones I didn't eat!
Dish   CookieCooking Method   Baked


Member since Dec 2009

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