Raspberry and Almond Shortbread Thumbprints

Description

Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze.

Ingredients

• 1 cup butter, softened
• ⅔ cup white sugar
• ½ teaspoon almond extract
• 2 cups all-purpose flour
• ½ cup seedless raspberry jam
• ½ cup confectioners’ sugar
• ¾ teaspoon almond extract
• 1 teaspoon milk

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Beat butter and white sugar together in a medium bowl until creamy. Mix in 1/2 teaspoon almond extract. Add flour and mix until dough comes together.
3. Form dough into 1 1/2-inch balls and place on ungreased cookie sheets about 2 inches apart. Use your thumb to press down and make a dent in the center of each ball
4. then fill with jam.
5. Bake in batches the preheated oven until edges are lightly browned
6. about 14 to 18 minutes; allow to cool on cookie sheet for a few minutes.
7. Mix confectioners’ sugar
8. milk
9. and remaining 3/4 teaspoon almond extract together in a medium bowl until smooth; drizzle lightly over warm cookies.

Prep Time: 30 mins

Cook Time: 18 mins

Total Time: 1 hr 15 mins

Servings: 36