Raspberry-Almond Shortbread Cookies

30m
Prep Time
10m
Cook Time
40m
Ready In


"These cookies are better known as Thumbprint Cookies. So simple, but so amazingly good. Great for Christmas cookie trays."

Original is 36 servings

Nutritional

  • Serving Size: 1 (25.5 g)
  • Calories 109.1
  • Total Fat - 5.2 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 13.6 mg
  • Sodium - 45.6 mg
  • Total Carbohydrate - 15 g
  • Dietary Fiber - 0.2 g
  • Sugars - 9.6 g
  • Protein - 0.8 g
  • Calcium - 6.8 mg
  • Iron - 0.1 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

In a medium bowl beat butter medium speed for about 30 seconds. Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract. Beat until well combined. Beat in as much flour as you can with electric mixer and then using a wooden spoon stir in any remaining flour. Cover and chill for 1 hour or until dough is easy to handle.

Step 2

Preheat oven to 350 degrees.

Step 3

Shape dough into 1 inch balls.

Step 4

Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball.

Step 5

Spoon about 1/2 teaspoon of the jam into each indentation, then sprinkle with sugar.

Step 6

Bake about 10 minutes, or until edges are light brown.

Step 7

Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.

Step 8

Step 9

For icing, in a medium bowl combine powdered sugar, 1 teaspoon water and 1 1/2 teaspoons almond extract.

Step 10

Add enough of the remaining water to make a drizzling consistency.

Step 11

Drizzle cookies with icing.

Tips


No special items needed.

1 Reviews

Sheryl

Tested these earlier to make as Xmas cookies. My husband was the taste tester and these passed with flying colors! Super good and so pretty for the cookie trays I will make soon.

5.0

review by:
(9 Dec 2016)

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