Raspberry Almond Shortbread Thumbprints
cookies:
2/3 cup sugar
1 cup butter, softened (2 sticks)
1/2 tsp almond extract
2 cups all-purpose flour
1/2 cup raspberry jam
Glaze:
1 cup powdered sugar
11/2 tsp almond extract
2-3 tsp water.
1. Heat oven to 350degrees. In mixing bowl combine sugar, butter and almond extract. Beat at medium until creamy. Reduce speed to low and add flour. Beat until well mixed.
2. Shape dough into 1" balls. Put 2" apart on cookie sheets. With thumb, make a dent in center of each cookie (edges may crack slightly) Fill indentation with a tiny amount of jam.
3. Bake for 14-18 minutes or until edges are lightly brown. Let stand for 1 minute.; remove from cookie sheet. Cool 10 minutes.
4. Meanwhile, in a small bowl stir together powdered sugar, 11/2tsp almond extract and enough water to make a thin glaze. Drizzle over cookies. Cool completely.
Kara @ Kara's Kitchen Creation is having a cookie swap and I have joined. There are lots of yummy cookies - go check them out.
Virtual Eucharist Adoration
We adore You O Christ and we bless You, because by Your holy cross You have redeeemed the world!
5 comments:
Sounds yummy. I love shortbread - all kinds of shortbread!
Crazy question: would you say the shortbread is crumbly or a little chewy? I am in search of a shortbread that is a little chewy. My husband bought shortbread back in his bachelor days at Costco and he wants me to make some like it (ugh!).
Well day one is definatly crispy but day two I would say is a little chewy - I have never bought shortbread at a store, but it isn't like girl scout cookies chewy.
I'm SO making these today!! I even ahve the raspberry jam! YUM!
Kerri
www.sickofmg.blogpsot.com
Oh my goodness, Christy, these are the BEST!!! I made them yesterday. They are SERIOUSLY the first thumbprint cookies I've ever made that turned out this good! And so easy!! YAY! Thanks for a great recipe!
I have never made these cookies, but always love eating them when others make them. Maybe I will finally give them a try!
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