Raspberry and Almond Shortbread Thumbprints |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup(s) butter softened |
2/3 cup(s) white sugar |
1/2 teaspoon(s) almond extract |
2 cup(s) all purpose flour |
1/2 cup(s) seedless raspberry jam |
1/2 cup(s) confectionary sugar for glaze |
3/4 teaspoon(s) almond extract for glaze |
1 teaspoon(s) milk for glaze |
Directions:
1. Preheat oven 350 degrees.
2. Cream together butter and white sugar til smooth. MIx in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 balls, and place on ungreased cookie sheet. Make a small hole in the center of each ball, using end of wooden spoor or your thumb and finger, and fill the hole with preserves.
3. Bake for 14 to 18 minutes in preheated oven until lightly browned. Let cool 1 minute on cookie sheet.
4. In medium bowl, mix together the confectioners sugar, 3/4 tsp almond extract and milk til smooth. Drizzle lightly over warm cookies.
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