raspberry almond shortbread thumbprints
From Land O' Lakes Recipe Collection Top 50, August 2000. 1 cookie = 90 cal., 1 g. protein, 13 g. carb., 4 g. fat Tasty little cookies! Would definitely make these again! My youngest even enjoyed them and she doesn't like "fruit" in desserts!
yield
42 serving(s)
prep time
45 Min
cook time
14 Min
method
Bake
Ingredients For raspberry almond shortbread thumbprints
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1 cbutter, softened
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2/3 csugar
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1/2 tspalmond extract
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2 call purpose flour
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1/2 craspberry jam
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1 cpowdered sugar
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2-3 tspwater
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1 1/2 tspalmond extract
How To Make raspberry almond shortbread thumbprints
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1Combine butter, sugar and almond extract in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2-3 minutes). Add flour. Reduce speed to low; beat until well mixed (2-3 minutes). Cover; refrigerate at least 1 hour.
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2Heat oven to 350*. Shape dough into 1" balls. Place 2" apart on engrossed cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 t. jam.
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3Bake for 14-18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheet. Cool completely.
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4Meanwhile, stir together last 3 ingredients in small bowl with wire whisk until smooth. Drizzle over cooled 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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