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Raspberry Almond Shortbread Thumbprints

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Member since 2007
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Serves 36 | Prep Time 30 | Cook Time 18

Why I Love This Recipe

Shortbread thumbprint cookies filled with raspberry jam and drizzled with glaze.

Ingredients You'll Need

Prep Time: 30 Minutes
Cook Time: 18 Minutes
Ready In: 1 Hour 15 Minutes
Yields: 36 servings

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.

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.

Questions, Comments & Reviews

mmmm...raspberries and almonds. Sounds absolutely wonderful!

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