Raspberry Almond Shortbread Thumbprints Food

RASPBERRY ALMOND SHORTBREAD THUMBPRINTS

Raspberry Almond Shortbread Thumbprints image

A tender shortbread cookie packed with raspberry jam & topped with a simple almond flavored icing. Not just for the holidays!

Provided by Tricia

Categories Cookie

Time 1h41m

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour ((252g))
¼ teaspoon salt
1 cup unsalted butter (room temperature (226g or 16 tablespoons))
⅔ cup granulated sugar ((135g))
½ teaspoon almond extract
½ cup seedless raspberry jam ((4 ounces))
1 cup powdered sugar ((115g))
2-3 teaspoons water (more or less as needed for drizzling consistency)
½ teaspoon almond extract ((add more to taste if desired - I've used to up 1 1/2 teaspoons - substitute vanilla if desired))

Steps:

In a small mixing bowl whisk together the flour and salt. Set aside.
In a large mixing bowl, combine the butter, granulated sugar and ½ teaspoon almond extract. Beat at medium speed until the butter mixture is creamy and light. Scrape down the sides of mixing bowl as needed. Reduce the speed to low and gradually add the flour mixture. Mix until well blended. Cover and refrigerate the dough for 1 hour.
Preheat oven to 350°F. Line a baking sheet with parchment paper. Shape dough into 1-inch balls and place 2 inches apart on the prepared pan. Keep remaining cookie dough refrigerated until needed. Make an indentation straight down into the center of each cookie (about half way to the bottom) with your smallest finger. Fill each with a well rounded ¼ teaspoon jam.
Bake for 11 to 15 minutes or until edges are just lightly browned. Let the cookies stand 1 minute before removing to a cooling rack. Cool completely.
Combine the glaze ingredients in a small bowl and whisk until smooth. Drizzle over cookies and allow them to set.

Nutrition Facts : Carbohydrate 16 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 14 mg, Sodium 19 mg, Fiber 1 g, Sugar 9 g, Calories 112 kcal, UnsaturatedFat 2 g, ServingSize 1 serving

RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS

Raspberry and Almond Shortbread Thumbprints image

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

Provided by Dee

Categories Desserts Nut Dessert Recipes Almond Dessert Recipes

Time 1h15m

Yield 36

Number Of Ingredients 8

Ingredients

1 cup butter, softened
⅔ cup white sugar
½ teaspoon almond extract
2 cups all-purpose flour
½ cup seedless raspberry jam
½ cup confectioners' sugar
¾ teaspoon almond extract
1 teaspoon milk

Steps:

Preheat oven to 350 degrees F (175 degrees C).
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.
Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

Nutrition Facts : Calories 103.5 calories, Carbohydrate 13.7 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 3.3 g, Sodium 36.5 mg, Sugar 8.2 g

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