THUMBPRINT COOKIES {RASPBERRY ALMOND SHORTBREAD}
These Raspberry Almond Shortbread Thumbprint Cookies are simply delicious and they definitely need to find a place on your holiday cookie tray!
Provided by Jaclyn
Categories Dessert
Time 1h20m
Number Of Ingredients 9
Steps:
- For the cookies: Preheat oven to 350°F (180°C). In a mixing bowl whisk together flour and salt, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar until combined (it will take a minute or two since the butter is cold).
- Mix in almond extract then add in flour blend until mixture comes together (it will take a bit of mixing since the butter is cold, so be patient, it will seem really dry and crumbly at first).
- Shape dough into 1-inch balls, about 1 Tbsp each, and place 2-inches apart on ungreased baking sheets.
- Make a small indentation with thumb or forefinger in each cookie (large enough to fit 1/4 - 1/2 tsp of jam). Fill each with 1/4 - 1/2 tsp jam.
- Chill in refrigerator 20 minutes (or freezer for 10 minutes). Bake in preheated oven 14 - 18 minutes.
- Cool several minutes on baking sheet then transfer to a wire rack to cool.
- For the glaze: Whisk all glaze ingredients together in a small mixing bowl, adding enough water to reach desired consistency.
- Pour or spoon mixture into a sandwich size resealable bag, cut a small tip from one corner and drizzle over cool cookies. Let set at room temperature then store in an airtight container.
Nutrition Facts : Calories 117 kcal, Carbohydrate 16 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 18 mg, Sugar 9 g, ServingSize 1 serving
RASPBERRY FILLED ALMOND SHORTBREAD WITH ALMOND GLAZE
"Originally in Taste of Home". These cookies are very delicious. They are great with a cup of tea. I hope you will try and enjoy them as we do.
Provided by Amy Lee
Categories Dessert
Time 2h35m
Yield 36 cookies, 6-9 serving(s)
Number Of Ingredients 8
Steps:
- In a Medium Mixing Bowl (I prefer using a Plastic Bowl that has a lid).
- Cream Butter and Sugar.
- mix in the almond extract.
- Gradually mix in flour until the dough forms a ball.
- Cover and refrigerate for an hour for easier handling.
- Preheat Oven to 350 degrees.
- Roll into 1 1/2 inch balls and place on a ungreased cookie sheet.
- Using a wooden spoon handle make and indention in the middle of the ball.
- (I like using the knuckle on my first finger).
- Fill with the raspberry jam.
- Bake at 350 degrees for 14-18 minutes depending on your oven.
- Add aditional Raspberry jam if desired (I never do this).
- Remove and place on wire racks for cooling.
- Mix the Glaze ingredients.
- Using a butter knife (dipping it in the glaze Mixture) Letting the glaze run off the butter knife, Zig Zag the mixture across the cookies creating a continuing Z.
Nutrition Facts : Calories 663.3, Fat 31.1, SaturatedFat 19.5, Cholesterol 81.3, Sodium 280.3, Carbohydrate 92.5, Fiber 1.4, Sugar 55, Protein 4.7
RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS
Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze.
Provided by Dee
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h15m
Yield 36
Number Of Ingredients 8
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.
Nutrition Facts : Calories 103.5 calories, Carbohydrate 13.7 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 3.3 g, Sodium 36.5 mg, Sugar 8.2 g
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