Wednesday, September 5, 2012

Raspberry & Almond Shortbread Thumbprints

Raspberry & Almond Shortbread Thumbprints

1 cup butter, softened ½ cup seedless raspberry jam
2/3 cup white sugar      ½ cup confectioner’s sugar
½ teaspoon almond extract      ¾ teaspoon almond extract
2 cups all-purpose flour       1 tablespoon milk

Preheat oven to 350 degrees F. In a medium bowl, cream together butter & white sugar until smooth. Mix ½ teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 ½ inch balls, and place on ungreased cookie sheets. Make a small hole in center of each ball, using your finger. 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 medium bowl, mix confectioners’ sugar, ¾ teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies. 

These are amazing. I got the recipe from my mom. I was going to make them for my husband's office party, but I ran out of time and sanity. The lemon cookies did me in. So the next time I make them I will post a picture. Enjoy!

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