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.
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.
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.
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