Home RecipesBaking Raspberry thumbprint shortbread cookies

Raspberry thumbprint shortbread cookies

by Kevin

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 cookies

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 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

Instructions

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.

 

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