Raspberry and Almond Shortbread Thumbprints

Name: Raspberry and Almond Shortbread Thumbprints
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 36 servings
Ingredients: 1 cup butter, softened 1 cup butter, softened; ⅔ cup white sugar ⅔ cup white sugar; 1 ¼ teaspoons almond extract, divided 1 ¼ teaspoons almond extract, divided; 2 cups all-purpose flour 2 cups all-purpose flour; ½ cup seedless raspberry jam ½ cup seedless raspberry jam; ½ cup confectioners' sugar ½ cup confectioners' sugar; 1 teaspoon milk 1 teaspoon milk

Prep: 30 minsCook: 15 mins

Prep

30 mins

Cook

15 mins

Servings

Difficulty

Medium

Vegetarian

(0)

Ingredients

Servings:

11 cup butter, softened
⅔ cup white sugar⅔ cup white sugar
11 ¼ teaspoons almond extract, divided
22 cups all-purpose flour
½ cup seedless raspberry jam½ cup seedless raspberry jam
½ cup confectioners' sugar½ cup confectioners' sugar
11 teaspoon milk

Instructions

1
Preheat the oven to 350 degrees F (175 degrees C).
2
Beat butter and white sugar together in a medium bowl until creamy. Mix in 1/2 teaspoon almond extract. Add flour and mix until dough comes together.
3
Form dough into 1 1/2-inch balls and place on ungreased cookie sheets about 2 inches apart. Use your thumb to press down and make a dent in the center of each ball, then fill with jam.
4
Bake in batches the preheated oven until edges are lightly browned, about 14 to 18 minutes; allow to cool on cookie sheet for a few minutes.
5
Mix confectioners' sugar, milk, and remaining 3/4 teaspoon almond extract together in a medium bowl until smooth; drizzle lightly over warm cookies.
6
Victoria Jempty/Allrecipes