RASPBERRY ALMOND SHORTBREAD THUMBPRINTS
These cookies always turn out so well! Everyone is amazed that they were home-made and not from the local grocery stores. ( And they taste as good as they look!). No one can eat just one! I always get asked to bring these to special events. I hope you enjoy these as much as we do!
Provided by mary Armstrong
Categories Cookies
Time 1h35m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees.
- 2. In large mixing bowl, combine sugar, butter and almond extract. Beat on medium until creamy. Reduce speed to low, add flour. Beat until well mixed.
- 3. Shape dough into 1-inch balls. Place 2 inches apart on un-greased cookie sheets. With thumb, make indentation in center of each cookie (edges may crack slightly). Fill each with 1/4 tsp. jam.
- 4. Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheet. Cool 10 minutes.
- 5. Meanwhile, in a small bowl stir together powdered sugar, 1 1/2 tsp. almond extract and enough water to make a thin glaze. Drizzle over cookies, cool completely. Enjoy!
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Reggie McPherson
[email protected]These cookies were a bit too sweet for my taste, but my kids loved them. They're very easy to make and the raspberry filling is delicious. I would recommend using less sugar in the dough if you don't like your cookies too sweet.
Dania Alston
[email protected]I'm not a huge fan of shortbread cookies, but these raspberry almond thumbprints were really good. The raspberry filling was the perfect balance of sweet and tart, and the shortbread crust was buttery and crumbly. I'll definitely be making these agai
Kaitlynn Huff
[email protected]These cookies were delicious! I love the combination of raspberries and almonds. I will definitely be making these again.
Rehmatullah Sadozai
[email protected]These cookies were a bit too crumbly for my taste, but the flavor was great. I think I would use a little less flour next time.
Mo Moj
[email protected]I've made these cookies several times now and they're always a hit. They're so easy to make and everyone loves them. I highly recommend them!
Hafsa Haruno
[email protected]These cookies were amazing! The perfect balance of sweet and tart. I will definitely be making these again.
Muduwa Christine
[email protected]These cookies were a bit too dry for my taste. I think I would add a little more butter to the dough next time. The raspberry filling was delicious though!
Joseph Bland
[email protected]I had a hard time finding almond flour, so I used regular flour instead. The cookies still turned out great! They were a little less crumbly than I expected, but they were still very tasty.
Sameer Sultan
[email protected]These cookies were a bit too sweet for my taste, but my kids loved them. They're very easy to make and the raspberry filling is delicious. I would recommend using less sugar in the dough if you don't like your cookies too sweet.
Fayaz Hussain Akhund
[email protected]I made these cookies for a bake sale and they were a huge success! They sold out in minutes. Everyone loved the combination of raspberries and almonds. I'll definitely be making these again for my next bake sale.
jelissa Rejon
[email protected]These cookies were a hit at my party! They're so easy to make and everyone loved them. The raspberry filling is especially delicious. I'll definitely be making these again.
Malik Mullah
[email protected]I'm not usually a fan of shortbread cookies, but these raspberry almond thumbprints changed my mind. The shortbread crust was perfectly crumbly and the raspberry filling was the perfect balance of sweet and tart. I'll definitely be making these again
bulbuli maruf
[email protected]These raspberry almond shortbread thumbprints were a delight! The combination of sweet and tart raspberries with the buttery, nutty shortbread crust was heavenly. They were incredibly easy to make and turned out perfectly. My family loved them!