Raspberry and Almond Shortbread Thumbprints

• portions: 36 servings
• temps actif: 30 minutes
• temps total: 45 minutes

Ingrédients

1 cup butter, softened

⅔ cup white sugar

1 ¼ teaspoons almond extract, divided

2 cups all-purpose flour

½ cup seedless raspberry jam

½ cup confectioners' sugar

3/4tsp almond extract

1 teaspoon milk

Instructions

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C).

Beat butter and white sugar together in a medium bowl until creamy. Mix in 1/2 teaspoon almond extract. Add flour and mix until dough comes together.

Form dough into 1 1/2-inch balls and place on ungreased cookie sheets about 2 inches apart. Use your thumb to press down and make a dent in the center of each ball, then fill with jam.

Bake in batches the preheated oven until edges are lightly browned, about 14 to 18 minutes; allow to cool on cookie sheet for a few minutes.

Mix confectioners' sugar, milk, and remaining 3/4 teaspoon almond extract together in a medium bowl until smooth; drizzle lightly over warm cookies.

Enjoy!

Nutrition

• Calories: 104 kcal
• Lipides Totaux: 5 g
• Lipides Saturés: 3 g
• Lipides Insaturés: 0 g
• Cholestérol: 14 mg
• Sodium: 37 mg
• Glucides Totaux: 14 g
• Fibres Diététiques: 0 g
• Sucres Totaux: 8 g
• Protéines: 1 g