My mom LOVES shortbread cookies. This recipe did not disappoint her. The almond gives a great flavor and the texture of these is incredible. I always err to the side of under-baking.
Raspberry thumbprint shortbread cookiesPrint This
- 1 cup butter, softened
- 2/3 cup white sugar
- 1/2 tsp almond extract
- 2 cups all purpose flour
- 1/2 cup seedless raspberry jam
- 1/2 cup confectioners sugar
- 3/4 tsp almond extract
- 1 tsp milk
Preheat oven to 350F
in a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 tsp almond extract. Mix in flour until dough comes together. Roll dough into 1-1/2″ 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 whole with preserves.
Bake for 14-18 minutes in preheated over, or until lightly browned. Let cool 1 minute on cookie sheet.