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Servings:

1 cup butter, softened
2/3 cup white sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam
1/2 cup confectioners' sugar
3/4 teaspoon almond extract
1 teaspoon milk

Raspberry and Almond Shortbread Thumbprints

Submitted by: Dee

Prep Time:: 30 Minutes
Cook Time:: 18 Minutes
Ready In:: 1 Hour 15 Minutes

Avg. Member Rating:

*****

Recipe provided by:

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

Preheat oven to 350 degrees F (175 degrees C).
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.
Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

Servings Per Recipe: 36

Amount Per Serving
Calories: 104
Total Fat: 5.2g
Cholesterol: 14mg
Sodium: 37mg
Total Carbohydrates: 13.7g
Dietary Fiber: 0.2g
Protein: 0.8g

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