Raspberry Almond Shortbread Thumbprint Cookies
By jolofson
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Ingredients
- 1 cup soft butter
- 2/3 cup sugar
- 1/2 teaspoon almond extract
- 2 cups flour
- 1/2 cup raspberry jam or your favorite flavor jam
- Glaze
- 1 cup powdered sugar
- 2-3 teaspoons water
- 1 1/2 teaspoon almond extract
Details
Preparation
Step 1
Combine butter, sugar and 1/2 teaspoon almond extract in bowl. Beat at medium speed, scraping bowl often until creamy. Add flour, beat at low speed until well mixed.
Refrigerate at least 1 hour
Heat oven to 350
Shape dough into 1 inch balls. Place 2 inches apart onto ungreased cookie sheet. Make indentation in center of each cookie with thumb. Edges may crack slightly. Fill each indentation with about 1/4 teaspoon jam
Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets. Remove to cooling rack. Cool completely
Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.
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