RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS

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Prep: 30 mins | Cook: 18mins | Additional: 27 mins | Total: 1 hr 15 mins | Servings: 36 | Yield: 3 dozen

These pretty cookie thumbprints are soft, buttery, and just melts in your mouth. Filled with your favorite preserves and drizzled with a simple sweet almond glaze. These are pretty easy to make, quick, and a crowd favorite. Everyone enjoys these lovely shortbread thumbprints. I already included this on my list to make this Holiday because I think these will be a perfect homemade giveaway.

INGREDIENTS

1 cup butter, softened

⅔ cup white sugar

½ tsp almond extract

2 cups all-purpose flour

½ cup seedless raspberry jam

½ cup confectioners’ sugar

¾ tsp almond extract

1 tsp milk

HOW TO MAKE RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: Add the butter and white sugar in a medium bowl. Cream until smooth. Then, stir in half a teaspoon of almond extract. Add and mix in the flour until the dough forms.

Step 3: Roll the dough into 1 1/2-inch ball. Transfer the balls on ungreased cookie sheets. Make a small indent in the middle of each shot with your thumb and finger. Then, fill the holes with the preserves.

Step 4: Place inside the preheated oven and bake for about 14 to 18 minutes until lightly brown.

Step 5: Remove from the oven and allow to cool for about a minute on the cookie sheets.

Step 6: Meanwhile, add the confectioners’ sugar, 3/4 tsp of almond extract, and milk in a medium bowl. Mix until smooth. Drizzle this over the warm cookies.

NOTES:

Make sure that the butter you will use is at room temperature. If not, the dough will be crumbly and may not mix well.

Test by baking maybe 2 to 3 cookies to see how they do.

Nutrition Facts:

Per Serving: 103.5 calories; fat 5.2g 8% DV; cholesterol 13.6mg 5% DV; sodium 36.5mg 2% DV; protein 0.8g 2% DV; carbohydrates 13.7g 4% DV

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