Tuesday, December 13, 2011

Raspberry Almond Shortbread Thumbprint Cookies

2/3 cup sugar
1 cup butter softened
1/2 tsp. Almond Extract
2 cups flour
Raspberry Jam (seedless)

1 cup powder sugar
1-1/2 tsp Almond Extract
2 or 3 tsp water

Heat oven to 350.  In a large bowl combine sugar, butter and almond extract.  Beat on medium speed scraping bowl often until creamy (1 to 2 minutes)  Add flour and mix in, being careful to not over-stir.  Shape dough into 1 inch balls.  Place about 2 inches apart on cookie sheet.  With thumb, make indent in center of each cookie.  Fill each with about 1/4 tsp of jam.  Bake for 12 to 16 minutes or until lightly browned on the edges.  Let stand 1 minute and remove from cookie sheet; cool completely. 

In small bowl, stir powder sugar and almond extract.  Gradually add enough water for a thin glaze.  Drizzle glaze over each cooled cookie. 

Double the recipe and share with friends and neighbors!


Miss Laurie of Old-Fashioned Charm said...

My mom makes these cookies every Christmas and they are so good! Lovely to give as gifts in a pretty tin or dish. :)

Mikailah said...

Those look delicious! :) Thanks for sharing, Jenna.

In Him,

Lindsey Marie said...


These look so good! Wow. Why is it that I print off all your recipes!?! :)

It's been so fun to see you at practice these last two Thursdays! I'm sorry I haven't been able to talk, I would really love to get to know you better.

I do have some things I would love to tell you about, if you don't mind me taking your email address from the HPA lists. We aren't supposed to stalk and spam people. :)


Mooky said...

LOVE it, Jenna!!!

Tulip said...

They look wonderful! I'll have to try this recipe.

Jaime said...

Those look delightful! I'll have to try them soon!

His Princess,

simplicity said...

Those are SO delicious!! Thanks so much for sharing the recipe for these. =)