Raspberry Almond Shortbread Thumbprints #Christmas #Cookies

This assemblage I participated in the The Majuscule Food Blogger Cooky Interchange of 2012 with these toothsome Raspberry Almond Shortbread Thumbprints.

The biscuit exchange not exclusive gave matter bloggers a measure to think and greet cookies, but it also elevated money for the Cookies for Kids Individual activity.  Apiece content blogger mercenary an accounting fee and united to broadcast a dozen cookies to tercet various cook swap matches.

  

The rules are somebody.  Egest a dozen cookies for apiece of your ternary matches and board them before December 5th.  The cookies requirement to be one that you (the blogger) has never posted before.  After sending the cookies all you poorness to do is rite your maildrop for 3 dozen cookies to come on your threshold. 

Raspberry Almond Shortbread Thumbprints

Prep time

30 mins

Cook time

15 mins

Total time

45 mins

Recipe type: Cookie

Ingredients

For the dough:

• 1 cup unsalted butter, room temperature (2 sticks)
• ⅔ cup granulated sugar
• ½ teaspoon almond extract
• 2 cups all-purpose flour (lightly spooned into measuring cup and leveled with the flat side of a knife)
• ½ cup seedless raspberry jam
• pinch of salt

For the glaze:

• 1 cup powdered sugar
• 2-3 teaspoons water (more or less as needed for drizzling consistency)
• 1½ teaspoons almond extract

Instructions

1. 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. Scrape sides of mixing bowl as needed. Reduce the speed to low and gradually add the flour and a pinch of salt. Mix until well blended. Cover and refrigerate the dough for 1 hours.
2. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Shape dough into 1-inch balls and place 2 inches apart on the prepared pan. Make an indentation in the center of each cookie with your smallest finger (or thumb if you want a larger pocket). The edges of the dough may crack slightly. Fill each with a heaping ¼ teaspoon jam.
3. Bake for 15 minutes or until edges are lightly browned. Let the cookies stand 1 minute before removing to a cooling rack. Cool completely.
4. Combine the glaze ingredients in a small bowl and whisk until smooth. Drizzle over cookies and allow them to set.