How To make Raspberry Almond Shortbread Thumbprints
Cookies 2/3 c Sugar
1 c Butter; softened
1/2 ts Almond extract
2 c All-purpose flour
1/2 c Raspberry jam
Glaze 1 c Powdered sugar
1 1/2 ts Almond extract
2 To
3 ts Water
Recipe by: Land O'Lakes
Preheat oven to 350 degrees. In a large mixer bowl, combine sugar, butter, and almond extract. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low; add flour. Continue beating until well-mixed (1 to 2 minutes). Shape dough into 1" balls. Place 2 inches apart on cookie sheets. With thumb, make indentation in center of each cookie (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam. Bake for 14 to 18 minutes or until edges are lightly browned. Let stand on cookie
sheet for 1 minute before removing to a wire rack to cool. In a small bowl, stir together powdered sugar and 1 1/2 teaspoons almond extract. Gradually stir in enough water to make a thin glaze. Drizzle over cooled cookies. -----
How To make Raspberry Almond Shortbread Thumbprints's Videos
Raspberry and Almond Thumbprint Cookies
Delicious raspberry thumbprint cookies made with KAMUT® Brand khorasan wheat.
Get the recipe at:
For more information about KAMUT® Brand Khorasan Wheat, including nutrition facts and recipe ideas, visit
Recipe Raspberry and Almond Shortbread Thumbprints
Recipe - Raspberry and Almond Shortbread Thumbprints
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
Strawberry Almond Shortbread Thumbprints
Shortbread cookies are filled with jam and drizzled with glaze.
These shortbread cookies can be made with any flavor jam/jelly. Today I am using strawberry jam.
Recipe:
1 c. butter, softened
2/3 c. white sugar
1/2 t. almond extract
2 c. all purpose flour
1/2 c. jam
Glaze:
1/2 c. confectioners' sugar
3/4 t. almond extract
1 t. water or milk
Preheat the oven to 350 degrees F (175 degree C)
In mixing bowl, cream together butter and sugar. Mix in extract and flour until dough comes together.
Roll dough into 1 1/2 inch balls, and place on an ungreased cookie sheet.
Make a small whole in the center of each ball, using your thumb or finger, and fill the whole with the preserves.
Bake 14-18 minutes or until lightly browned.
In a mixing bowl mix together the glaze ingredients, adding enough milk until smooth.
Drizzle over cookies.
Enjoy!!
Acres of Clay
P.O. Box 23
Dorr, MI 49323
Email: acresofclaykitchen@gmail.com
Raspberry Shortbread Thumbprint Cookies - JessBakeIt - Episode 2
In this video, I'm going to be making these amazing thumbprint cookies filled with raspberry jam. These cookies are perfect for the Christmas time to impress your whole family with! What are you waiting for? Let's get cracking! Just kidding, there are no eggs in this recipe.
Raspberry almond shortbread
If you want to know how to make raspberry almond shortbread you should watch this easy raspberry shortbread cookie recipe.
Ingredients: almonds, butter, icing sugar, flour, raspberry puree, sugar, egg, milk, cornstarch, vanilla extract and raspberries.
For more information about raspberry filled shortbread cookies please visit our website:
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Raspberry Almond Shortbread Thumbprint Cookies | SweetTreats
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Ingredients; makes a dozen cookies
-1/2 cup cold butter
-1/3 cup white sugar
-1/2 tsp almond extract
-1 cup flour
-1/4 cup raspberry jam
Glaze; combine
-2 cups powdered sugar
-1 tsp milk (until desired consistency formed)
-1/4 tsp almond extract
Chill for 20 minutes in the fridge, then bake at 350F for 10-12 minutes
Things to keep in mind:
- When mixing the butter and sugar, it will look crumbly at first! Continue mixing and a dough will form
-Do not overfill cookies with jam! They will not turn out the way you'd like it!
-These cookies do not spread out, so whatever size you make them they will stay relatively the same after baking
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