Raspberry Almond Shortbread
Thumbprints
A tender
shortbread cookie packed with raspberry jam & topped with a simple almond
flavored icing. Not just for the holidays!
Ingredients
· For the cookie dough:
· 2 cups all-purpose flour
· 2 teaspoons cornstarch
· 1/4 teaspoon salt
· 1 cup unsalted butter, room
temperature
· 2/3 cup granulated sugar
· 1/2 teaspoon almond extract
· 1/2 cup seedless raspberry
jam
· For the glaze:
· 1 cup powdered sugar
· 2-3 teaspoons water, more
or less as needed for drizzling consistency
· 1/2 teaspoon almond extract
(add more to taste if desired - I've used to up 1 1/2 teaspoons - substitute
vanilla if desired)
Instructions
1. In a small mixing bowl whisk together
the flour, cornstarch and salt. Set aside.
2. In a large mixing bowl, combine the
butter, granulated sugar and 1/2 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 hours.
3. ………………………………………….
4. ……………………………………………………………
Full
instructions: Click here
