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Raspberry and Almond Shortbread Thumbprints


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  • Glaze:
  • 1 c. butter, softened
  • 2/3 c. white sugar
  • 1/2 t. almond extract
  • 2 c. flour
  • 1/2 c. seedless raspberry jam
  • 1/2 c. powdered sugar
  • 3/4 t. almond extract
  • 1 t. milk


Servings 36


Step 1

Preheat oven to 350 degrees. In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 t. almond extract. Mix in flour until dough comes together. Roll dough into 1 balls, and place on an ungreased cookie sheet. Make a small dent in cookie. Fill the dent with about 1/4t. jam. Bake 12-14 minutes, or until lightly browned.

Glaze: Mix the powdered sugar, 3/4 t. almond extract, and milk until smooth. Drizzle lightly over warm cookies.

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