RASPBERRY ALMOND SHORTBREAD THUMBPRINTS
These thumbprint cookies with a buttery base, filled with raspberry preserves and drizzled with an almond glaze. They're special to serve, yet easy on your baking budget.
Provided by Marsha Gardner
Categories Cookies
Number Of Ingredients 9
Steps:
- 1. Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy.
- 2. Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour.
- 3. Heat oven to 350°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.
- 4. Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to wire cooling rack. Cool completely.
- 5. Combine all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.
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Heriberto Gallardo
[email protected]I'm not a big fan of shortbread cookies, but I really liked these. The almond flavor is really strong and it pairs well with the jam.
st bliz
[email protected]These cookies are a bit pricey to make, but they're definitely worth it. They're so delicious and they're perfect for a special occasion.
Anosha Abbasi
[email protected]I made these cookies for my kids and they loved them. They're so easy to make and they're a lot healthier than store-bought cookies.
Jay Don Kenya
[email protected]These cookies are the perfect size for a quick snack. I love to have them with a cup of coffee or tea.
Mdrakib Islam
[email protected]I love the combination of flavors in these cookies. The raspberry and almond go together perfectly.
Md Ahshan Habib
[email protected]These cookies are a bit time-consuming to make, but they're so worth it. They're absolutely delicious!
arman janazyyan
[email protected]I've never made shortbread cookies before, but these were really easy to make. I'm definitely going to make them again.
Martina Arundel
[email protected]These cookies are perfect for a special occasion. They're so beautiful and they taste amazing.
Joe Doe
[email protected]I'm not a huge fan of raspberry, but I still liked these cookies. The almond flavor is really strong and it pairs well with the jam.
Muhammad Zeshaan
[email protected]These cookies are definitely worth the effort. They're so delicious and they look so impressive.
jim hossian
[email protected]I had some trouble getting the dough to come together, but I eventually got it to work. The cookies turned out great!
Ena Ena
[email protected]These cookies were a bit too sweet for my taste, but I still enjoyed them.
mumin Apu
[email protected]I love the way these cookies look. They're so elegant and perfect for any occasion.
Phinias Matelwane
[email protected]These cookies are so good! The raspberry jam filling is the perfect complement to the almond shortbread crust.
Pabiy Kamara
[email protected]I've made these cookies several times now and they always turn out perfect. They're my go-to recipe for a quick and easy dessert.
Munna Hasan Munna
[email protected]I made these cookies for a party and they were a hit! Everyone loved them. They're so easy to make and they look so festive.
George Ndara
[email protected]These raspberry almond shortbread thumbprints are delightful! The combination of sweet and tart is perfect, and the almond flavor adds a nice nutty touch. I also love the texture of the shortbread crust - it's crispy on the outside and soft and crumb