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
[email protected]These cookies are a great gift for friends and family.
Angelina Anderson
[email protected]I've never made shortbread cookies before, but these were so easy to make.
Malik Saddam
[email protected]These cookies are perfect for a summer party.
Sentle Kalaba
[email protected]I'm not a fan of almonds, so I omitted them from the recipe. The cookies were still delicious.
suk gurung
[email protected]These cookies are a great way to use up leftover raspberry jam.
Tz Trending
[email protected]I had some trouble getting the cookies to hold their shape, but they still tasted good.
Samson Oluchukwu
[email protected]The cookies were a bit dry, but the raspberry jam helped to balance it out.
Sajad
[email protected]These cookies are a bit too sweet for my taste, but I still enjoyed them.
K Winn
[email protected]I'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
[email protected]I made these cookies for my kids and they loved them! They're the perfect after-school snack.
tamika rogers
[email protected]These cookies are so cute! I love the way they look with the raspberry jam peeking out.
Akash Dsa
[email protected]I'm not a big fan of raspberry, so I used strawberry jam instead. The cookies were still delicious!
M sarfaraz Ahmad
[email protected]The cookies were easy to make and turned out perfectly. I will definitely be making them again.
George Messiha
[email protected]I made these cookies for a party and they were a huge hit! Everyone loved them.
kelsie hughes
[email protected]These 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.