Raspberry Almond Shortbread Thumbprint CookiesRecipe preview on Faxo
Recipe

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
Steps
- 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.
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