Raspberry and Almond Shortbread Thumbprints

These shortbread thumbprint cookies are filled with seedless raspberry jam, and drizzled with a delicious almond glaze. Great for gift giving!

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 104 Calories

Ingredients

• 2 cups all-purpose flour
• 1 cup butter, softened
• 1 teaspoon milk
• 0.66666668653488 cup white sugar
• 0.5 cup seedless raspberry jam
• 1.25 teaspoons almond extract, divided
• 0.5 cup confectioners' sugar

Recipe Instructions

Step 1

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

Step 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.

Step 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, then fill with jam.

Step 4

Bake in batches the preheated oven until edges are lightly browned, about 14 to 18 minutes; allow to cool on cookie sheet for a few minutes.

Step 5

Mix confectioners' sugar, milk, and remaining 3/4 teaspoon almond extract together in a medium bowl until smooth; drizzle lightly over warm cookies.