Sunday, November 9, 2008
Raspberry Almond Shortbread Thumbprint Cookies
2/3 cup sugar
1 cup butter, softened
1/2 tsp. almond extract
2 cups flour
1/2 cup raspberry jam
1 cup powdered sugar
1 1/2 tsp. almond extract
2-3 tsp. water
Preheat oven to 350 degrees. In large mixer bowl, combine sugar, butter and almond extract. Beat at medium speed until creamy. Reduce speed to low; add flour. Beat until well mixed. Cover and chill 1 hour.
Shape dough into 1" balls. Place 2" apart on cookie sheets. With thumb, make indentation in center of cookie (edges may crack slightly). Fill each indentation with 1/4 tsp. jam.
Bake 14-18 minutes, until edges are slightly brown. Let stand 1 minute; remove from cookie sheet. Cool completely. Mix all glaze ingredients with whisk until smooth. Drizzle over cookies.
-- Jennifer Dawn Friedman Farley, 1975-
Bruce requests these cookies every year at Christmas. They are easy to make and delicious! Besides being a yummy treat for the family, these cookies make good holiday gifts.