Raspberry Almond Shortbread Thumbprint Cookies
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
2 cups + 2 Tbsp all-purpose flour*
1/4 tsp salt
1 cup unsalted butter, cold and diced into 1 Tbsp pieces
2/3 cup granulated sugar
1/2 tsp almond extract
1/2 cup seedless raspberry jam
1 cup powdered sugar
1 tsp almond extract
2 - 4 tsp water
Directions
Preheat oven to 350°F . In a mixing bowl whisk together flour and salt, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar until combined . Mix in almond extract then add in flour blend until mixture comes together . Shape dough into 1-inch balls, about 1 Tbsp each, and place 2-inches apart on ungreased baking sheets. Make a small indentation with thumb or forefinger in each cookie . Fill each with 1/4 - 1/2 tsp jam. Chill in refrigerator 20 minutes . Bake in preheated oven 14 - 18 minutes. Cool several minutes on baking sheet then transfer to a wire rack to cool.
Whisk all glaze ingredients together in a small mixing bowl, adding enough water to reach desired consistency. Pour or spoon mixture into a sandwich size resealable bag, cut a small tip from one corner and drizzle over cool cookies. Let set at room temperature then store in an airtight container.