Raspberry and Almond Shortbread Thumbprints Recipe

"Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze."

Ingredients

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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

1/2 cup confectioners’ sugar

3/4 teaspoon almond extract

1 teaspoon milk

Prep 30 m

Cook 18 m

Ready In 1 h 15 m

Preheat oven to 350 degrees F (175 degrees C).Watch Now
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 hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.Watch Now
Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.Watch Now
In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.Watch Now

Partner Tip
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Per Serving: 104 calories;5.2 g fat;13.7 g carbohydrates;0.8 g protein;14 mg cholesterol;37 mg sodium.Full nutrition
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