RASPBERRY ALMOND SHORTBREAD THUMBPRINTS
This is a great recipe I stumbled across on the inside of a Land O Lakes butter box! I remember thinking that it looked good but recipes inside boxes couldn't possibly be good. Boy was I wrong. This one gets more compliments. Be sure to use real butter and roll small balls as it will help your cookies look better. The prep time does not including cooking time or cooling time.
Provided by Gunnerbun
Categories Dessert
Time 15m
Yield 40-48 cookies
Number Of Ingredients 8
Steps:
- Heat oven to 350°F
- In large mixer bowl combine sugar, butter, and almond extract.
- Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).
- Reduce speed to low; add flour.
- Continue beating until well mixed (1 to 2 minutes).
- Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets.
- With thumb, make indentation in center of each cookie (edges may crack slightly).
- Fill each indentation with about ¼ t. jam.
- Bake for 14 to 18 minutes or until edges are lightly browned.
- Let stand 1 minute; remove from cookie sheet.
- Glaze:.
- In small bowl stir together powdered sugar and 1½ t. almond extract.
- Gradually stir in enough water for a thin glaze.
- Drizzle over cooled cookies.
- TIP: If cookies are spreading too much, chill dough 1 hour or stir in 1 to 2 T. flour.
Nutrition Facts : Calories 99.7, Fat 4.7, SaturatedFat 2.9, Cholesterol 12.2, Sodium 42, Carbohydrate 13.9, Fiber 0.2, Sugar 8.2, Protein 0.7
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Gabby Calabretta
c_gabby@gmail.comThese cookies are a great gift for friends and family.
Angelina Anderson
angelina58@hotmail.comI've never made shortbread cookies before, but these were so easy to make.
Malik Saddam
m@yahoo.comThese cookies are perfect for a summer party.
Sentle Kalaba
sentle.k84@yahoo.comI'm not a fan of almonds, so I omitted them from the recipe. The cookies were still delicious.
suk gurung
gurung-s42@gmail.comThese cookies are a great way to use up leftover raspberry jam.
Tz Trending
trendingtz72@hotmail.comI had some trouble getting the cookies to hold their shape, but they still tasted good.
Samson Oluchukwu
s.o98@hotmail.co.ukThe cookies were a bit dry, but the raspberry jam helped to balance it out.
Sajad
sajad28@hotmail.comThese cookies are a bit too sweet for my taste, but I still enjoyed them.
K Winn
winn.k48@yahoo.comI've made these cookies several times and they're always a success. They're a great recipe to have on hand for when you need a quick and easy dessert.
Aubry Manda
aubry-manda83@hotmail.comI made these cookies for my kids and they loved them! They're the perfect after-school snack.
tamika rogers
t.rogers36@yahoo.comThese cookies are so cute! I love the way they look with the raspberry jam peeking out.
Akash Dsa
a51@aol.comI'm not a big fan of raspberry, so I used strawberry jam instead. The cookies were still delicious!
M sarfaraz Ahmad
m@yahoo.comThe cookies were easy to make and turned out perfectly. I will definitely be making them again.
George Messiha
m.g@yahoo.comI made these cookies for a party and they were a huge hit! Everyone loved them.
kelsie hughes
kh98@gmail.comThese raspberry almond shortbread thumbprints are absolutely delicious! The shortbread cookies are buttery and crumbly, and the raspberry jam filling is tart and sweet. I love the combination of flavors and textures.