Almond shortbread thumbprints, filled with raspberry jam and drizzled with almond glaze.
Prep Time5 minutesmins
Cook Time14 minutesmins
Total Time19 minutesmins
Cuisine: American
Keyword: Almond Raspberry Shortbread Thumbprint Cookies
Servings: 30cookies
Calories: 139kcal
Author: An Affair from the Heart - anaffairfromtheheart.com
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Ingredients
Almond Raspberry Shortbread Thumbprint Cookies
Cookie:
2/3cupsugar
1cupbuttersoftened
1/2teaspoonalmond extract
2cupsflour
1/2cupseedless raspberry jam
Glaze:
1cuppowdered sugar
3/4teaspoonalmond extract
1Tmilk
Instructions
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.