Raspberry and Almond Shortbread Thumbprints
(Courtesy of All Recipes)
Ingredients:
1 cup butter, softened
2/3 cups white sugar
1/2 tspn almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam
1/2 cup confectioners' sugar
3/4 tspn almond extract
1 tspn milk
Directions:
Preheat oven to 350
In a medium bowl, cream together butter and sugar until smooth
Mix in 1/2 tspn almond extract
Mix in flour until dough comes together
Roll dough into 1 1/2 inch balls and place on an ungreased cookie sheet
Make a small hole in the center of each ball using your thumb and finger
Fill the hole with the raspberry jam
Bake for about 14 minutes or until lightly browned
Let cool for 1 minute on the cookie sheet
Transfer to a wire rack to completely cool
In a medium bowl, mix together the confectioners' sugar, 3/4 tspn almond extract and milk until smooth
Drizzle lightly over the warm cookies
No comments:
Post a Comment