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
Nina's Cooking Corner - Raspberry and Almond Shortbread Thumbprints
Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze
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
• Add all ingredients to list
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
4. In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
How to Make Raspberry and Almond Shortbread Thumbprints | Cookie Recipe | Allrecipes.com
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Delicious and pretty with just a hint of almond, these little treats are hard to resist.
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HOW TO MAKE: Raspberry Almond Shortbread Cookies (Made it. Ate it. Loved it.)
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Preheat oven to 350 degrees F. In a medium bowl, cream together butter and sugar until smooth. Mix in almond extract. Then add flour, dough will then start to come 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 or finger. Then fill with raspberry jam. Bake for 14-18 minutes or until lightly browned. Let cool for 1 minute on cookie sheet. In a medium bowl, mix together glaze ingredients: confectioners sugar, almond extract and milk. Mix until smooth. Drizzle lightly over warm cookies.
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Raspberry thumbprint cookies- Christmas Cookies
These raspberry thumbprint cookies are made with a simple cookie dough and loaded with toasted pecans and raspberry jam. Every bite just crumbles and melts in your mouth. It’s a classic Christmas cookie that is truly hard to pass up.
For the PRINTABLE recipe visit my blog at
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Ingredients: 1 1/2 cup butter room temperature
1 cup granulated sugar
1 egg yolk
1 tsp vanilla extract
3 1/3 cup all-purpose flour
1/4 tsp salt
1 cup toasted pecans finely chopped
Raspberry jam
#simplyhomecooked #cookies #christmascookies
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
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