Raspberry almond shortbread thumbprints

1 Servings

Ingredients

Quantity Ingredient
⅔ cup Sugar
1 cup Butter; softened
½ teaspoon Almond extract
2 cups All-purpose flour
½ cup Jam; raspberry
1 cup Sugar; confectioner's
1½ teaspoon Almond extract
2 teaspoons Water
2 tablespoons flour.

Directions

Heat oven to 350. In large mixer bowl combine sugar, butter and almond extract. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low; add flour. Continue beating until well mixed (1 to 2 minutes). Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. With thumb, make indentation in center of each cookie (edges may crack slightly). Fill each indentation with about ¼ teaspoon jam.

Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet.

In small bowl stir together confectioner's sugar and 1-½ teaspoons almond extract. Gradually stir in enough water for a thin glaze. Drizzle over cooled cookies.

Makes 3½ dozen cookies. Store in airtight containers up to 1 week or freeze up to 3 months.

Tip: If cookies are spreading too much, chill dough 1 hour or stir in 1 to Recipe by: Land O'Lakes

Posted to MC-Recipe Digest V1 #860 by MAMacR@... on Oct 22, 1997

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