Raspberry and Almond Shortbread Thumbprints Best Family Recipes

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Raspberry and Almond Shortbread Thumbprints

"Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze."

Ingredients :

1 cup butter, softened
2/three cup white sugar
half teaspoon almond extract
2 cups all-motive flour
half cup seedless raspberry jam
1/2 cup confectioners' sugar
3/4 teaspoon almond extract
1 teaspoon milk

Instructions :

Prep : 30M	Cook : 36M	Ready in : 1H15M

Preheat oven to 350 levels F (a hundred seventy five stages C).
In a medium bowl, cream collectively butter and white sugar until clean. Mix in half of teaspoon almond extract. Mix in flour till dough comes collectively. Roll dough into 1 half of inch balls, and region on ungreased cookie sheets. Make a small hole inside the middle of each ball, the use of your thumb and finger, and fill the hole with preserves.
Bake for 14 to 18 minutes in preheated oven, or until gently browned. Let cool 1 minute at the cookie sheet.
In a medium bowl, blend collectively the confectioners' sugar, three/4 teaspoon almond extract, and milk until easy. Drizzle gently over warm cookies.

Notes :

Reynolds® Aluminum foil may be used to maintain meals wet, prepare dinner it frivolously, and make smooth-up less difficult.

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