Time 1h41m Number Of Ingredients 9 Steps:
In a small mixing bowl whisk together the flour and salt. Set aside. In a large mixing bowl, combine the butter, granulated sugar and ½ teaspoon almond extract. Beat at medium speed until the butter mixture is creamy and light. Scrape down the sides of mixing bowl as needed. Reduce the speed to low and gradually add the flour mixture. Mix until well blended. Cover and refrigerate the dough for 1 hour. Preheat oven to 350°F. Line a baking sheet with parchment paper. Shape dough into 1-inch balls and place 2 inches apart on the prepared pan. Keep remaining cookie dough refrigerated until needed. Make an indentation straight down into the center of each cookie (about half way to the bottom) with your smallest finger. Fill each with a well rounded ¼ teaspoon jam. Bake for 11 to 15 minutes or until edges are just lightly browned. Let the cookies stand 1 minute before removing to a cooling rack. Cool completely. Combine the glaze ingredients in a small bowl and whisk until smooth. Drizzle over cookies and allow them to set.
Number Of Ingredients 8 Steps:
Combine butter, sugar and almond extract in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2-3 minutes). Add flour. Reduce speed to low; beat until well mixed (2-3 minutes). Cover; refrigerate at least 1 hour. Heat oven to 350°F. Shape dough into 1" balls. Place 2" apart on engrossed cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam. Bake for 14-18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheet. Cool completely. Meanwhile, stir together last 3 ingredients in small bowl with wire whisk until smooth. Drizzle over cooled cookies.
Time 1h15m Yield 36 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet. In a medium bowl, mix together the confectioners’ sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
Time 15m Yield 40-48 cookies Number Of Ingredients 8 Steps:
Heat oven to 350°F In large mixer bowl combine sugar, butter, and almond extract. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low; add flour. Continue beating until well mixed (1 to 2 minutes). Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. With thumb, make indentation in center of each cookie (edges may crack slightly). Fill each indentation with about ¼ t. jam. Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. Glaze:. In small bowl stir together powdered sugar and 1½ t. almond extract. Gradually stir in enough water for a thin glaze. Drizzle over cooled cookies. TIP: If cookies are spreading too much, chill dough 1 hour or stir in 1 to 2 T. flour.
More about “raspberry almond shortbread thumbprints recipes”
Time 2h15m Yield 42 Number Of Ingredients 8 Steps:
Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until well mixed. Cover; refrigerate at least 1 hour. Heat oven to 350 degrees F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam. Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. Cool completely. Meanwhile, stir together all glaze ingredients in small bowl with wire whisk until smooth. Add an additional teaspoonful of water if desired for drizzling consistency. Drizzle over cooled cookies.
