Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze.
| Prep Time: | 30m |
| Cook Time: | 18m |
| Ready in: | 1h 15m |
| Yield: | 3 dozen |
| Ingredients | |
| 1 cup butter, softened 2/3 cup white sugar 1/2 teaspoon almond extract 2 cups all-purpose flour 1/2 cup seedless raspberry jam 1/2 cup confectioners' sugar 3/4 teaspoon almond extract 1 teaspoon milk | |
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
- Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
- In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
| Nutrition Information Servings Per Recipe: 36 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 104 cal | Total Fat: | 5.2 g | Cholesterol: | 14 mg | |||
| Sodium: | 52 mg | Carbohydrates: | 13.7 g | Fiber: | 0.2 g | |||
| Protein: | 0.8 g | |||||||
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