Raspberry Almond Shortbread Thumbprints

ByMrs. Katie

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Raspberry Almond Shortbread Thumbprints

Print Recipe
Ingredients Method Notes

Ingredients
  

  • 2 c. AP flour
  • 2/3 c. sugar
  • 1 c. butter softened
  • ½ t. almond extract
  • ½ c. raspberry jam
  • 1 c. powdered sugar
  • 1 ½ t. almond extract
  • 2-3 t. water

Method
 

  1. In mixing bowl, combine flour, sugar, butter and extract until well blended, 1-2 minutes.
  2. Refrigerate cookie dough for 1 hour. Prepare parchment paper-lined cookie sheets.
  3. Remove from refrigerator and form into 1-inch balls. Place balls 2 inches apart on prepared pans.
  4. Make indention in middle of each cookie using thumb. Place ¼ t. jam in each thumbprint.
  5. Bake at 350° for 14-18 minutes or until slightly brown.
  6. Glaze when cooled. For glaze, combine powdered sugar, almond extract and water. Mix well.

Notes

Store up to one week in the refrigerator or up to 3 months in the freezer.

Mrs. Katie of Heritage Ways educates and encourages Diligent Homemakers by sharing her family’s homemaking and homesteading traditions and knowledge. A mother of six and Grandmarmee to a growing number of blessings, her favorite thing to do is cook for a table full of hungry folks. Find Mrs. Katie teaching at homemaking and homesteading events. She’ll be the one wearing an apron and counting her blessings.

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