Best Raspberry Filled Almond Shortbread With Almond Glaze Recipes

RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS

Steps:

• 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.

RASPBERRY-ALMOND THUMBPRINT COOKIES

Steps:

• In a large bowl, cream butter, sugar and extract until light and fluffy, 5-7 minutes. Add flour and mix well. Chill for 1 hour., Preheat oven to 350°. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each; fill each with 1/4 teaspoon jam. Bake until the edges are lightly browned, 13-16 minutes. Remove to wire racks to cool completely., For glaze, in a small bowl, combine confectioners' sugar, extract and water. Drizzle over cookies.

RASPBERRY ALMOND SHORTBREAD THUMBPRINTS

Steps:

• Heat oven to 350°F
• In 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-inch 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 ¼ t. jam.
• Bake for 14 to 18 minutes or until edges are lightly browned.
• Let stand 1 minute; remove from cookie sheet.
• Glaze:.
• In small bowl stir together powdered sugar and 1½ t. almond extract.
• Gradually stir in enough water for a thin glaze.
• Drizzle over cooled cookies.
• TIP: If cookies are spreading too much, chill dough 1 hour or stir in 1 to 2 T. flour.