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Raspberry Almond Shortbread Thumbprints Recipe

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An light and crisp shortbread cookie flavored with almond and has a little dollup of raspberry preserves on top. And to put it over the top, an almond glaze is drizzled on top. Perfect cookie!
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Servings:
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Ingredients
  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 cup raspberry jam
  • GLAZE:
  • 1 cup powdered sugar
  • 2 teaspoons milk
  • 1 1/2 teaspoons almond extract
Directions
PREP
15 mins
COOK
14 mins
Combine butter, sugar and almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy.

Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed.

Cover; refrigerate at least 1 hour.

Heat oven to 350 degrees F.

Shape dough into 1-inch balls. Place 2 inches apart onto ungreased 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 12-14 minutes or until edges are lightly browned.

Let stand 1 minute; remove from cookie sheets. Cool completely.

Combine all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.

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Raspberry Almond Shortbread Thumbprints Recipe Reviews

raspberry almond shortbread thumbprints

:
Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
Ratings (1)
Comments (0)
jwc User
Rating of 5 out of 5.0 stars
Reviewed By
"Great cookie. My kids weren't a huge fan once the raspberry jam was added, but they LOVED the cookie part."
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