More About Raspberry and Almond Shortbread Thumbprints
Original recipe yields 36 servings
Ingredients
1 cup butter, softened
⅔ cup white sugar
½ teaspoon almond extract
2 cups all-purpose flour
½ cup seedless raspberry jam
½ cup confectioners' sugar
¾ teaspoon almond extract
1 teaspoon milk
Directions
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.
Nutrition Facts
Per Serving: 104 calories; protein 0.8g; carbohydrates 13.7g; fat 5.2g; cholesterol 13.6mg; sodium 36.5mg. F
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