Raspberry and Almond Shortbread Cookies

 

Raspberry and Almond Shortbread Thumbprints

Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze.

Prep:

30 mins

Cook:

18 mins

Additional:

27 mins

Total:

1 hr 15 mins

Servings:

36

Yield:

3 dozen

Ingredients

• 1 cup butter, softened 
• ⅔ cup white sugar 
• ½ teaspoon almond extract 
• 2 cups all-purpose flour 
• ½ cup seedless raspberry jam 
• ½ cup confectioners' sugar 
• ¾ teaspoon almond extract 
• 1 teaspoon milk 

Directions

• Step 1

  Preheat oven to 350 degrees F (175 degrees C).

• Step 2

  In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.

• Step 3

  Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.

• Step 4

  In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

Nutrition Facts 

Per Serving:

 

104 calories; protein 0.8g; carbohydrates 13.7g; fat 5.2g; cholesterol 13.6mg; sodium 36.5mg.