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rasberry almond shortbread thumbprints

(1 rating)
CarolAJ avatar
Recipe by
Carol Junkins
@CarolAJ
Hanson, MA

Ok now, these are so melt-in-your-mouth good, well just telling right away, sorta a warning for you. I want to eat every one ! I make them for Christmas every year as well, that way I can give them as gifts too ~ gets em out of sight quick, haha

(1 rating)
yield serving(s)
prep time 45 Min
cook time 15 Min
method Bake

Ingredients For rasberry almond shortbread thumbprints

  • COOKIE INGREDIENTS:
  • 1 c
    butter, softened
  • 2/3 c
    sugar
  • 1/2 tsp
    almond extract
  • 2 c
    all-purpose flour
  • 1/2 c
    raspberry jam
  • GLAZE INGREDIENTS:
  • 1 c
    powdered sugar
  • 2-3 tsp
    water
  • 1 1/2 tsp
    almond extract

How To Make rasberry almond shortbread thumbprints

  • 1
    Combine butter, sugar and almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low;add flour. Beat, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour.
  • 2
    Heat oven to 350 degrees. Shape dough into 1-inch balls. Place 2 inches apart onto un-greased cookie sheets. Make indentation in center of cookie with thumb (I use the the handle end of a wooden spoon)edges may crack slightly. Fill each indentation with about 1/4 teaspoon jam.
  • 3
    Bake for 14-18 min. or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. Cool completely.
  • 4
    Meanwhile, stir together all the glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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