Raspberry Almond Thumbprints
The ultimate almond joy -- almond-flavored shortbread cookies, filled with raspberry jam and drizzled with almond glaze. And they taste just as good as they look.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Beat butter with sugar in a large mixing bowl (using a stand mixer or hand mixer) until light and fluffy.
- Beat in the egg yolk and almond extract until combined.
- In a small separate bowl, stir the flour and salt until evenly mixed. Add to the butter mixture and beat until just combined.
- If dough is too soft at this point to roll into balls, refrigerate for 30 minutes until firm. Otherwise, roll dough into 1 inch balls and place 2 inches apart on the baking sheet. Using your thumb or the end of a wooden spoon, create an indentation for the jam. Fill each cookie with about 1/2 teaspoon of jam.
- Bake for 13-15 minutes, until cookies are set and nicely golden brown. Remove from cookie sheet to a wire rack to cool completely.
- Mix powdered sugar, water, corn syrup and almond extract in a small bowl until smooth. Pour mixture into a medium zip-top bag and seal well. Snip off the corner of the bag, and drizzle glaze over cooled cookies (make sure to put a tray underneath the rack to catch the drips). Let sit on rack until glaze has hardened. Store in an airtight container for 2-3 days.
Find more recipes from Alison Needham on Family.com, or visit her blog at www.agirlamarketameal.com.