Daugherty Family Recipes

Raspberry Almond Shortbread Thumbprints

Name: Raspberry Almond Shortbread Thumbprints
Prep time: 45 min
Cook time: 1 h 55 min
Total time: 2 h 40 min
Yield: 42 cookies
Ingredients: Cookie; 1 cup Land O Lakes® Butter softened; 2/3 cup granulated sugar; 1/2 teaspoon almond extract; 252 grams (2 cups) all-purpose flour; 1/4 teaspoon salt; 1/2 cup raspberry jam *; Glaze; 1 cup powdered sugar; 2 to 3 teaspoons water; 1 1/2 teaspoons almond extract

42 cookies

servings

45 minutes

active time

2 hours 40 minutes

total time

Start Cooking

Ingredients

1 cup Land O Lakes® Butter softened

2/3 cup granulated sugar

1/2 teaspoon almond extract

252 grams (2 cups) all-purpose flour

1/4 teaspoon salt

1/2 cup raspberry jam *

Glaze

1 cup powdered sugar

2 to 3 teaspoons water

1 1/2 teaspoons almond extract

Directions

Combine butter, granulated sugar and 1/2 teaspoon almond extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour and salt; beat at low speed, scraping bowl often, until well mixed. (Dough may be crumbly at first; continue mixing until it comes together in a smooth ball.) Cover; refrigerate at least 1 hour or until firm.

Heat oven to 350°F.

Shape dough into 1-inch balls, keeping dough refrigerated between batches. 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 teaspoon jam. Store prepared unbaked cookies in refrigerator while wating for other pans to bake.

Bake 9-11 minutes or until edges are lightly browned. Let stand 2 minutes on cookie sheets; remove to cooling rack. Cool completely.

Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.

Nutrition

Serving Size

Calories

Total Fat

4 g

Saturated Fat

0 g

Unsaturated Fat

Trans Fat

Cholesterol

10 mg

Sodium

45 mg

Total Carbohydrate

13 g

Dietary Fiber

0 g

Total Sugars

0 g

Protein

1 g