RASPBERRY ALMOND SHORTBREAD THUMBPRINTS
These thumbprint cookies with a buttery base, filled with raspberry preserves and drizzled with an almond glaze. They're special to serve, yet easy on your baking budget.
Provided by Marsha Gardner
Categories Cookies
Number Of Ingredients 9
Steps:
- 1. Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy.
- 2. Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour.
- 3. Heat oven to 350°F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.
- 4. Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to wire cooling rack. Cool completely.
- 5. Combine all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.
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