Thumbprint Cookies Raspberry Almond Shortbread

Almond Raspberry Shortbread Thumbprint Cookies

WebFeb 22, 2023 · Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Combine sugar and butter until creamy in a medium …

Rating: 4.6/5(27)
1. Combine sugar and butter until creamy. Add almond extract and flour and mix until smooth.
2. With a cookie 1 teaspoon sized cookie scoop, form balls. make a well into the center with your finger. I actually use a small measuring spoon or my index finger to poke a hole. (Be careful to mend any cracks, or the jam will bubble out the side.) Spoon jam into centers.
3. They are not teeny tiny thumbprints!
4. Bake at 350 degrees for 12-14 minutes, or until edges begin to brown slightly.

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Raspberry Almond Shortbread Cookies Dear Crissy

WebJan 4, 2024 · Bake for 11-13 minutes or until the edges are light brown. Allow to cool on the cookie sheet for 5 minutes. Transfer to a wire rack …

Rating: 4.4/5
1. In a medium bowl beat butter medium speed for about 30 seconds. Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract. Beat until well combined. Beat in as much flour as you can with electric mixer and then using a wooden spoon stir in any remaining flour. Cover and chill for 1 hour or until dough is easy to handle.
2. Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation and then sprinkle with sugar. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.
3. For icing, in a medium bowl combine powdered sugar, 1 teaspoon water and 1 1/2 teaspoons almond extract. Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing.

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Raspberry Almond Shortbread Thumbprints Saving …

WebOct 8, 2020 · In a large mixing bowl, combine the butter, granulated sugar and ½ teaspoon almond extract. Beat at medium speed until the butter …

Rating: 4.9/5(72)
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 hour.
3. 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 1/4 teaspoon jam.
4. 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.

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