Saturday, December 3, 2011

Raspberry Almond Shortbread Thumbprints

(these are the ones I made for the Christmas party)

1 cup softened butter (recommend using a good brand butter!)
2/3 cup sugar
1/2 tsp almond extract
2 cups all-purpose flour
1/2 cup raspberry jam

1 cup powdered sugar
1 1/2 tsp almond extract
2 to 3 tsp water

-combine butter, sugar and almond extract. Beat at medium speed until creamy. Add flour. Beat until well mixed. Cover and chill until firm.

- Heat oven to 350. Roll dough into 1-inch balls. Place 2 inches apart  onto ungreased cookie sheet. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 tsp jam. (I put the jam in a sandwich bag and snip a corner and squeeze into each cookie.)

- Bake for about 14 minutes (do not overbake!). Cool completely.

- Combine glaze ingredients and whisk until smooth. Drizzle over cooled cookies. (I use the sandwich bad trick for the glaze too)

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