Almond shortbread thumbprints, filled with raspberry jam and drizzled with almond glaze.
almond raspberry shortbread thumbprints
- Almond Raspberry Shortbread Thumbprint Cookies
- 2/3 cup sugar
- 1 cup butter, softened
- 1/2 teaspoon almond extract
- 2 cups flour
- 1/2 cup seedless raspberry jam
- 1 cup powdered sugar
- 3/4 teaspoon almond extract
- 1 T milk
Combine sugar and butter until creamy. Add almond extract and flour and mix until smooth.
With a cookie 1 teaspoon sized cookie scoop, form balls. make a well into the center with your finger. I actually use a small measuring spoon or my index finger to poke a hole. (Be careful to mend any cracks, or the jam will bubble out the side.) Spoon jam into centers.
They are not teeny tiny thumbprints!
Bake at 350 degrees for 12-14 minutes, or until edges begin to brown slightly.
Leave on cookie sheet for a couple minutes. Remove and cool for about 10 minutes more. While they are cooling, mix up the glaze. Drizzle over the warm cookies, glaze will set like a glazed doughnut.
Makes about 2 1/2 dozen
Amount Per Serving: Calories: 139 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 16mg Sodium: 56mg Carbohydrates: 19g Fiber: 0g Sugar: 11g Protein: 1g