Raspberry and Almond Shortbread Thumbprints

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

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.
Raspberry and Almond Shortbread Thumbprints
Raspberry and Almond Shortbread Thumbprints
Raspberry and Almond Shortbread Thumbprints
Raspberry and Almond Shortbread Thumbprints

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

Categories

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