Raspberry Shortbread Thumbprint Cookies - 12 Days ... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 36 |
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A fabulous thumbprint cookie made with shortbread, jam and a drizzle of sweet icing. A great everyday or holiday cookie. Ingredients:
cookies |
2/3 cup sugar |
1 cup (2 sticks) butter, softened |
1/2 tsp. almond extract |
2 cups flour |
1/2 cup raspberry jam |
glaze |
1 cup powdered sugar |
1 1/2 tsp. almond extract |
2-3 tsp. water |
Directions:
1. Combine sugar, butter and almond extract. Beat on medium speed until creamy. Reduce speed to low, add the flour and beat until well combined. Cover and chill at least 1 hour.
2. Preheat oven to 350 degrees. Spape dough into 1-inch balls and place 2-inches apart on ungreased cookie sheets. With thumb, make indentation in center (edges may crack slightly). Fill each indentation with about 1/4 tsp. jam. Bake for 14-18 minutes, or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. Cool completely. Once cooled drizzle with glaze.
3. FOR GLAZE: In a small bowl with wire whisk, stir together all glaze ingredients until smooth. Drizzle over cooled cookies.
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