Raspberry Almond Shortbread Thumbprint Cookies
Description
You'll be happy that you made these yummy shortbread cookies for the holidays or anytime of the year. They are great for a cookie exchange, a holiday cookies platter or just because you want a great cookie.
Ingredients
2 c. plus 2 T. all-purpose flour*
1/4 t. salt
1 c. unsalted butter, cold and diced into 1 T. pieces
2/3 c. sugar
1/2 t. almond extract (or vanilla extract)
1/2 c. raspberry jam, seedless, if desired
Glaze:
1 c. powdered sugar
1 t. almond extract
2 - 4 t. water
Directions
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Preheat oven to 350 degrees.
In a mixing bowl, whisk together flour and salt; set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, blend together cold butter and sugar for 1-2 minutes until combined. If you don't have a paddle attachment that constantly scrapes bowl, then occasionally stop mixer and scrape down sides and bottom of bowl. Mix in almond extract; add in flour blend until mixture comes together. It will take awhile because the butter is cold. Be patient, it will be really dry at first.
Shape dough into 1 inch balls, about 1 T. each; and place 2 inches apart on un-greased baking sheets. Make small indentations with a thumb in all cookies large enough to fit 1/4 - 1/2 t. jam. Fill each with the jam.
Chill in the refrigerator 20 minutes or the freezer for 10 minutes to reduce spreading when baking.
Bake 14 - 18 minutes. Cool a few minutes on the baking sheets; transfer to a wire rack to cool. You could add a bit more jam if desired, but it won't be set.
Drizzle cookies with glaze when when cool. Store cookies in an airtight container.
Glaze:
Whisk all glaze ingredients together in a small bowl, adding enough water to reach desired consistency. Spoon or pour mixture into a sandwich size resealable bag; cut a small tip from a corner; drizzle over cookies.
36 cookies.