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Category: Cookies
Prep Time: Cook Time: Total Time:
2/3 cup white sugar
1 cup butter, softened
1/2 tsp almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam
1/2 cup confectioners' sugar
3/4 tsp almond extract
Preheat oven to 350. Cream together 2/3 cup sugar, butter or margarine, and 1/2 tsp almond extract for 1 - 2 minutes. Add flour and mix for 1 - 2 minutes.
Roll dough into balls and place on ungreased cookie sheets. Put a
thumbprint into the top of each ball and fill with raspberry jam. Bake for 14 -
18 minutes or until lightly browned. Let cool 1minute. Glaze lightly.
To Make Glaze: Combine confectioners' sugar, 3/4 tsp almond extract and 1 - 1 1/2 tsp milk. Drizzle lightly over cookies.
Makes 3 dozen
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RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS
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Category: Cookies
Prep Time: Cook Time: Total Time:
2/3 cup white sugar
1 cup butter, softened
1/2 tsp almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam
1/2 cup confectioners' sugar
3/4 tsp almond extract
Preheat oven to 350. Cream together 2/3 cup sugar, butter or margarine, and 1/2 tsp almond extract for 1 - 2 minutes. Add flour and mix for 1 - 2 minutes.
Roll dough into balls and place on ungreased cookie sheets. Put a
thumbprint into the top of each ball and fill with raspberry jam. Bake for 14 -
18 minutes or until lightly browned. Let cool 1minute. Glaze lightly.
To Make Glaze: Combine confectioners' sugar, 3/4 tsp almond extract and 1 - 1 1/2 tsp milk. Drizzle lightly over cookies.
Makes 3 dozen
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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