Raspberry-Almond Shortbread Cookies
Recipe: #21939
December 01, 2015
Categories: Desserts, Cookies, Shaped, New England, One-Pot Meal, Christmas Oven Bake, Vegetarian, Kosher Dairy, more
"These cookies are better known as Thumbprint Cookies. So simple, but so amazingly good. Great for Christmas cookie trays."
Ingredients
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.