RASPBERRY ALMOND SHORTBREAD THUMBPRINTS

RASPBERRY ALMOND SHORTBREAD THUMBPRINTS
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from the kitchen of Dave and Paula Rosene, Fox Valley Area Young Life Director
  • CourseDessert
RASPBERRY ALMOND SHORTBREAD THUMBPRINTS
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from the kitchen of Dave and Paula Rosene, Fox Valley Area Young Life Director
  • CourseDessert
Ingredients
  • Mix:
  • 2/3 cup sugar
  • 1 cup butter softened
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 cup raspberry jam
  • Glaze:
  • 1 cup powdered sugar
  • teaspoons almond extract
  • 2 to 3 teaspoons water
Instructions
  1. In a mixing bowl, combine sugar, butter and 1/2 teaspoon almond extract.
  2. Beat at medium speed until creamy.
  3. Reduce speed and add flour, beat until well mixed.
  4. Cover and refrigerate at least 1 hour or until firm.
  5. Heat oven to 350 degrees.
  6. Shape dough into 1-inch balls, about a Tablespoon of dough.
  7. Arrange on an ungreased cookie sheet, about 2 inches apart.
  8. With thumb or knuckle, make indentation in center of each cookie (edges may crack slightly).
  9. Fill each indentation with about 1/4 teaspoon jam.
  10. Bake 12-14 minutes for small cookies, 14-18 minutes if you make them larger, or until edges
  11. are lightly browned. Let stand 1 minute on cookie sheets. Remove to cooling rack.
  12. Cool completely before adding glaze.
  13. Combine all glaze ingredients in a bowl and whisk until smooth. Drizzle over cookies.
  14. Makes 3½ dozen. These buttery cookies are the perfect ‘bite’, not too sweet, a delicious
  15. hint of almond – just double the recipe!
Terri's Notes

~ Substitute your favorite jam, I’m trying cherry next!
~ These keep and freeze well-if they last that long! But, after about 24 hours, the glaze
begins to turn pink. If that matters, store or freeze cookies without glaze and give them
a quick drizzle the day you serve them.
~ The original recipe appeared on the back of a package of Land O’Lakes butter.

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