Soften the butter. Whip it to perfection, add sugar, then almond extract, then flour. These cookies are my all time favorite shortbread cookies, the taste of butter is intense and so creamy and delicious. You won't be sorry if you make them. They are so simple, yet so amazing. People won't believe that YOU made them. You can use any type of jam or jelly, but I always use raspberry because it's wonderful!
I use a chapstick lid to make the holes in the cookies! Make sure you use enough butter or these cookies will crumble while poking the holes in them before putting in the jam.
Almond drizzle. Mmmm. This drizzle compliments the cookie so nicely! I like to do this drizzle while still on the baking sheets, and then lift them individually before placing on a plate.
Perfection!
Raspberry and Almond Shortbread Thumbprints
Ingredients
1 cup butter, softened
2/3 cup white sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam
1/2 cup confectioners' sugar
3/4 teaspoon almond extract
1 teaspoon milk
Directions
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.
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