Recipes for Free - where all
recipes are always free!
Recipes for Free - where all
recipes are always free!
Shortbread thumbprint cookie filled with raspberry jam, and
drizzled with glaze
Ingredients:
1 cup butter, softened
2/3 cup white sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam
1/2 cup confectioners' sugar
3/4 teaspoon almond extract
1 teaspoon milk
Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together butter and white sugar until smooth. Mix in
1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough
into 1 1/2 inch balls, and place on ungreased cookie sheets.
Make a small hole
in the center of each ball, using your thumb and finger, and fill the hole with
preserves.
Bake for 14 to 18 minutes in preheated oven, or until lightly browned.
Let cool 1 minute on the cookie sheet.
In a medium bowl, mix together the confectioners'
sugar, 3/4 teaspoon almond extract, and milk until smooth.
Drizzle lightly over
warm cookies.
