Monday, July 12, 2010

Raspberry and Almond Shortbread Thumbprints



















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

GLAZE
1/2 cup confectioners' sugar
3/4 teaspoon almond extract
1 teaspoon milk


1. Preheat oven to 350 degrees F (175 degrees C).

2. In 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.

3. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.

4. In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

Makes: 3 dozen
Calories: 104 per cookie

1 comment:

  1. Thank you for the recipe. I love shortbread! Isn't it sweet to the heart when we take our time and slowly collect precious items to set a nice table... to which we'll invite friends and family to share in good food and treasured fellowship. Cherry Kay

    ReplyDelete

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