Rasberry Almond Shortbread

Jam filled thumbprint cookies

Rasberry Almond Shortbread

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  • Prep Time


  • Total Time


  • Servings



  • cup sugar

  • 1

    cup butter softened

  • ½

    tsp. almond extract

  • 2

    cups flour

  • Glaze

  • 1

    cup powdered sugar

  • tsps. almond extract

  • 2 - 3

    tsps. water

  • ½

    cup rasberry jam (Seedless.


Heat oven to 250 degrees. In large ixer bowl combine sugar, butter and almond extract. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low, add flour. Continue beating until well mixed. Shape dough into 1 inch balls. Place 2 inches apart on cookie sheets. With thumb, make indentation in center of each cookie. Fill each indentation with 1/4 tsp. jam. Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute. Remove from cookie sheets. In small bowl stir together powdered sugar and 1 1/2 tsps. almond extract. Gradually stir in enough water to make a thin glaze. Drizzle over warm cookies.


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