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Raspberry Almond Shortbread Thumbprints Recipe


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     Raspberry Almond Shortbread Thumbprints

Category   Desserts - Breads
Sub Category   None

1 cup butter softened
2/3 cup sugar
1/2 tsp almond extract
2 cups all purpose flour
1/2 cup raspberry jam
1 cup powdered sugar
1 1/2 tsp almond extract
2-3 tsp water

Combine butter, sugar and 1/2 tsp almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until well mixed. Cover; refrigerate until firm (at least 1 hour).
Heat oven to 350 degrees. Shape dough into 1 inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 tsp jam.
Bake for 14-18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.
Meanwhile combine powdered sugar, 1 1/2 tsp almond extract and enough water for desired glazing consistency in small bowl with wire whisk until smooth. Drizzle over cooled cookies.

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