RASPBERRY ALMOND SHORTBREAD COOKIES RECIPES
RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS | ALLRE…
Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze.
Provided by Dee
Categories Almond Desserts
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 18 minutes
Yield 3 dozen
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.
Nutrition Facts : Calories 103.5 calories, CarbohydrateContent 13.7 g, CholesterolContent 13.6 mg, FatContent 5.2 g, FiberContent 0.2 g, ProteinContent 0.8 g, SaturatedFatContent 3.3 g, SodiumContent 36.5 mg, SugarContent 8.2 g
RASPBERRY THUMBPRINT COOKIES WITH ALMOND GLAZE RECIPE ...
Thumbprint cookies with a buttery base, filled with raspberry preserves and drizzled with an almond glaze. These raspberry thumbprint cookies are special to serve, yet easy on your baking budget.
Provided by Land O'Lakes
Categories Shaped Almond Raspberry Almond Sweet Baking Making It Photo-Ready Nut Fruit Cookie Dessert Cookie Dessert
Total Time 0 minutes
Prep Time 45 minutes
Yield 42 cookies
Number Of Ingredients 10
Steps:
- Combine butter, sugar and 1/2 teaspoon almond extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour or until firm.
- 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.
- Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
- Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.
Nutrition Facts : Calories 90 calories, FatContent 4 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 10 milligrams, SodiumContent 45 milligrams, CarbohydrateContent 13 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams
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