I was invited to a cookie exchange this past weekend – each person makes a batch of cookies to share and everyone leaves with a great assortment of holiday treats. I knew that I wanted to make my friend Trinity’s famous Raspberry Almond Shortbread Thumbprint cookies, so once I scored the recipe from her I got to work!
*I apologize in advance for my crappy Blackberry photos! 😀
Raspberry Almond Shortbread Thumbprints
The recipe claims to make 3 1/2 dozen cookies, but I made two batches as they yielded only about 1 1/2 dozen each for me.
- 1 cup Land O Lakes® Butter, softened
- 2/3 cup sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup raspberry jam
- 1 cup powdered sugar
- 2 – 3 teaspoons water
- 1 1/2 teaspoons almond extract
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. Note to high altitude peeps – I added two extra tablespoons of flour. Beat, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour.
Heat oven to 350°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.
Combine all glaze ingredients in small bowl with wire whisk until smooth. Note: I added about two extra teaspoons of water to make the glaze the consistency I preferred.
Drizzle over cookies.