I made these cookies to use up the left-over raspberry filling I had from my raspberry filled cupcakes. I had made these at Christmas time as well to give out in cookie tins. They are very good and very pretty cookies! The recipe comes from allrecipes.com
Raspberry and Almond Shortbread Thumbprints
- 1 cup butter, softened
- 2/3 cup white sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup seedless raspberry jam (or raspberry filling)
- 1/2 cup confectioners’ sugar
- 3/4 teaspoon almond extract
- 1 teaspoon milk (I use 1 1/2 to 2 teaspoons)
Preheat oven to 350 degrees.
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 indent 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, transfer to cooling rack.
In a medium bowl, mix together the confectioners sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies. (I wait until they have cooled off so the glaze doesn’t melt)