Free Recipe Raspberry Almond Shortbread Thumbprints
Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Ingredients for Raspberry Almond Shortbread Thumbprints Recipe
2/3 c Sugar
1 c Butter; softened
1/2 ts Almond extract
2 c All-purpose flour
1/2 c Jam; raspberry
1 c Sugar; confectioner s
1-1/2 ts Almond extract
2 ts Water
Raspberry Almond Shortbread Thumbprints Preparation
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 1/4 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 1-1/2 teaspoons almond extract. Gradually stir in enough water for a thin glaze. Drizzle over cooled cookies. Makes 3 1/2 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 2 tablespoons flour. Recipe by: Land O”Lakes Posted to MC-Recipe Digest V1 #860 by MAMacR@aol.com on Oct 22, 1997
Cooking Temperature:
Recipe Serves: 1
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