Almond Shortbread Thumbprint Cookies
Description
You will drool over these delicious, melt in your mouth little gems. And, they are beautiful enough to serve at a holiday gathering.
Ingredients
Cookie:
1 c. salted butter, softened
2/3 c. sugar
2 c. all-purpose flour
1 t. almond extract (do not use vanilla extract)
about 1/2 c. favorite jam
Glaze/icing:
1 c. powdered sugar
1-2 T. milk
1 t. almond extract
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 350 degrees.
Cream together butter and sugar together and then add the flour and almond extract. Chill the dough for 1 hour in the refrigerator.
Roll dough into 1 inch balls or use a 1 inch scoop to place them onto a parchment or silicone lined baking sheet. Using your thumb, press down on the top of each cookie to create a small indentation.
After all the indentations are made, fill them with about 1/2 t. jam.
Bake about 10 minutes. Remove from the oven before the cookies are browned. Cool on the trays 1-2 minutes and then remove to a wire cooling rack.
When the cookies are completely cooled, drizzle the glaze/icing over the tops.
Glaze:
Add the almond extract to the powdered sugar and then slowly add the milk to the mixture. Stir constantly and stop adding milk when the desired consistency is reached. It should drizzle off the tip of a spoon in a thin white stream.
Makes about 40 small cookies.
***If you are having difficulty getting the dough to form, add about 3 T. apple juice.