| Raspberry Almond Shortbread Thumbprints
2/3 cup of sugar
1 cup of butter, softened
1/2 teaspoon of almond extract
2 cups of all-purpose flour
1/2 cup of jam, raspberry
1 1/2 teaspoons of almond extract
2 teaspoons of water
Heat oven to 350ºF. In large mixer bowl combine sugar, butter and almond extract. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low; add flour. Continue beating until well mixed (1 to 2 minutes). Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. With thumb, make indentation in center of each cookie (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam. Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. In small bowl stir together confectioners sugar and 1-1/2 teaspoons almond extract. Gradually stir in enough water for a thin glaze. Drizzle over cooled cookies. Makes 3 1/2 dozen cookies. Store in airtight containers up to 1 week or freeze up to 3 months. Tip: If cookies are spreading too much, chill dough 1 hour or stir in 1 to 2 tablespoons flour. Recipe by: Land OLakes Posted to MC-Recipe Digest V1 #860 by MAMacR@aol.com on Oct 22, 1997 |
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