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Raspberry Almond Shortbread Thumbprint Cookies Recipe

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This recipe for Raspberry Almond Shortbread Thumbprint Cookies is from Thomas Family Cookbook, 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:  
Cookies:
⅔ c sugar
1 c butter
I tsp almond extract
2 c flour
½ c raspberry jam (seedless preferred)

Glaze:
1 c powdered sugar
½ tsp almond extract
3 to 4 tsp hot water
Whisk all ingredients above together
Directions:
Directions:
Combine sugar, butter, and almond extract. Add flour and mix well. Shape dough into 1” balls using thumb to indent center. Add 1/4 tsp jam. Bake at 350 for 14-18 minutes until edges are light brown. Let stand 1 minute before moving to cooling rack. Drizzle with glaze.
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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