These shortbread thumbprint cookies are filled with raspberry jam, and drizzled with glaze.
Ingredients
- 1 cup butter, softened
- 2/3 cup white sugar
- 1 ¼ teaspoons almond extract, divided
- 2 cups all-purpose flour
- ½ cup seedless raspberry jam
- ½ cup confectioners' sugar
- 1 teaspoon milk
Directions
Step 1
Gather all ingredients.
Step 2
Preheat the oven to 350 degrees F (175 degrees C).
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Mix confectioners' sugar, milk, and remaining 3/4 teaspoon almond extract together in a medium bowl until smooth; drizzle lightly over warm cookies.
Step 7
Enjoy!
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 36 | |
Calories 104 | |
% Daily Value * | |
Total Fat5g | 7% |
Saturated Fat3g | 17% |
Cholesterol14mg | 5% |
Sodium37mg | 2% |
Total Carbohydrate14g | 5% |
Dietary Fiber0g | 1% |
Total Sugars8g | |
Protein1g | |
Calcium3mg | 0% |
Iron0mg | 2% |
Potassium9mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this