Raspberry and Almond Shortbread Thumbprints

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

• Preparation Time: 30 mins
• Cooking Time: 18 mins
• Total Time: 48 mins
• Calories: 104 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.

Step 4

In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.