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Raspberry Shortbread Thumbprints

By

makes 6 doz.

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Rate this recipe 4/5 (1 Votes)

Ingredients

  • 11/3 cup Sugar
  • 2 cup Butter; softened
  • 1 teaspoon Almond extract
  • 4 1/2 cup Flour
  • 2 cup Raspberry Jam
  • Glaze - - - - - - - - - - - -
  • 2 cup Powdered sugar
  • 3 teaspoon Almond extract
  • 1/4 cup Water

Details

Preparation

Step 1

Beat sugar, butter and almond extract until creamy. Add flour and beat until well mixed. Refrigerate dough for 1 hour.

Shape dough into walnut size balls. Place 2 inches apart on baking sheets. Make indentation in center of each cookie (edges may crack slightly and fill with 1/2 teaspoon jam.

Bake at 350 F for 11 minutes or until edges are lightly browned.

Yield about 6 dozen.

Glaze:

Stir confectioners sugar and almond extract together.

Gradually stir in enough water for a glaze.

Pour or pipe a small amount over cooled cookies.

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