Free Online Recipes

Sign Up login

Raspberry Almond Shortbread Thumbprints Recipe


               Recipe Tools

No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format



     Raspberry Almond Shortbread Thumbprints

Category   Desserts - Breads
Sub Category   None

Land O Lakes Cookies
2/3 cup sugar
1 cup Land O Lakes Butter, softened
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 to 3 tsp water

Heat oven to 350 degrees. In large mixing bowl combine sugar, butter and almond extract. Beat at medium speed until creamy. Reduce speed to low and add flour. Beat until well mixed. Shape dough into 1 inch balls. Place 2 inches apart on cookie sheets. With thumb, make indentation in center of each cooking (edges may crack slightly). Fill each indentation with about 1/8 tsp jam. Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheet. Cool 10 minutes. Glaze - Meanwhile in a small bowl stir together powdered sugar, 1 1/2 tsp almond extract and enough water to make a thin glaze. Drizzle over cookies (I take a ziploc bag and fill with the glaze and snip a small bit off the corner). I make a criss cross pattern on top of the cookie. Cool completely. Makes 3 1/2 dozen cookies.

Originally Submitted

0 Out of 5 from 0 reviews

You can add this Raspberry Almond Shortbread Thumbprints recipe to your own private DesktopCookbook.


Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.