June 23, 2021

Raspberry and Almond Shortbread Cookies

 



Raspberry and Almond Shortbread Thumbprints
Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze.
Prep:
30 mins
Cook:
18 mins
Additional:
27 mins
Total:
1 hr 15 mins
Servings:
36
Yield:
3 dozen

Ingredients

Directions

  • 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.

Nutrition Facts 

 
104 calories; protein 0.8g; carbohydrates 13.7g; fat 5.2g; cholesterol 13.6mg; sodium 36.5mg.

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