Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze.
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These are some of the reviews from people who tried this Raspberry and Almond Shortbread Thumbprints Recipe :
These are excellent cookies, and worth the effort! The shortbread cookie is extremely light and delicate. Dough can be a little difficult to work with…add flour 1/2 cup at a time. When forming balls, warm dough in hands for a few seconds to prevent crumbling. Don’t skimp on the raspberry preserves!
Great cookie! Really delicious and very easy. I had a problem with the glaze though. I added more milk for easier consistency and I waited until cookies were cool to prevent drizzled glaze from spreading all over the cookie. If you’re new to baking (like me) this is an awesome recipe!
- 1 cup butter, softened
- 2/3 cup white sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup seedless raspberry jam
- 1/2 cup confectioners’ sugar
- 3/4 teaspoon almond extract
- 1 teaspoon milk
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
- In a medium bowl, mix together the confectioners’ sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
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