Tuesday, September 11, 2007

Raspberry Almond Shortbread Thumbprints

1 c. butter, softened
2/3 c. sugar
1 tsp. almond extract
2 c. all purpose flour
1/2 c. seedless raspberry jam

In a large bowl, combine butter, sugar, and almond extract. Mix well until creamy. Add flour. Shape into 1 inch balls. Make indents with your thumb. Fill the indent with 1/4 tsp. raspberry jam. Bake 14 minutes at 350 F. Cool 1 minute on sheet before transferring to wire rack.

1 c. powdered sugar
1 1/2 tsp. almond extract

Combine. Slowly add 2-3 tsp water to thin glaze. Drizzle over cooled cookies.

1 comment:

Joyfull said...

I just made these and they are do good...and easy! Thanks for sharing.