Name: Raspberry and Almond Shortbread Thumbprints
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 36 servings
Ingredients: 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

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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.

Raspberry and Almond Shortbread Thumbprints

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准备好开始烹饪了吗？