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WaffleCrumbs

Raspberry Almond Shortbread Thumbprints

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Raspberry Almond Shortbread Thumbprints are delicious shortbread cookies filled with raspberry jam.

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Rate this recipe 4.5/5 (72 Votes)

Ingredients

  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1/2 teaspoons almond extract
  • 2 cups all purpose flour
  • 1/2 cup raspberry jam
  • 1 cup powdered sugar
  • 2-3 teaspoons water
  • 1 1/2 teaspoons almond extract

Details

Servings 1
Preparation time 60mins
Cooking time 90mins

Preparation

Step 1

Combine butter, sugar and almond extract in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2-3 minutes). Add flour. Reduce speed to low; beat until well mixed (2-3 minutes). Cover; refrigerate at least 1 hour.

Heat oven to 350°F. Shape dough into 1" balls. Place 2" apart on engrossed cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.

Bake for 14-18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheet. Cool completely.

Meanwhile, stir together last 3 ingredients in small bowl with wire whisk until smooth. Drizzle over cooled cookies.

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