Tuesday, December 8, 2009

Raspberry Almond Shortbread Thumbprints

This recipe is from a friend and co-worker who even put them in our church's cookbook.

I like to make these cookies with our homemade strawberry jam instead of the raspberry.

2/3 c sugar
1 c butter, softened
1/2 tsp almond extract
2 c flour
1/2 c raspberry jam

Heat oven to 350 degrees. In lg bowl, combine sugar, butter, and almond extract. Beat at med speed til creamy. Reduce speed to low and add flour. Beat til well blended. Shape dough into 1" balls. Place 2" apart on a cookie sheet. With thumb (I like to use my pinkie finger.), make an indentation in center of each cookie. Fill each indentation with about 1/4 tsp jam. (A baby spoon works great for putting the jam in.) Bake for 14-18 min or til edges are lightly browned. Cool completely. Makes 3 1/2 dozen.

1 c powdered sugar
1 1/2 tsp almond extract
2-3 tsp water

In a sm bowl, stir together all glaze ingredients til smooth and desired consistency. Drizzle over cookies.