This recipe is certainly not a new one for me. The first time I made it back in college, I was craving cookies and only had some butter, some jelly….typical college kid. I typed those ingredients into a recipe search and these came up – definitely one of the most delicious and pretty cookies ever! I brought them to Kellie’s for July 4th of last year and was so proud when Ryan said, “do these have almond paste or something in them?” (it’s actually almond extract but I was thrilled someone knew what that yummy flavor was!)
Have fun with these cookies – when Mom sends loads of homemade cherry preserves, I make them with cherry. When I want a certain color (i.e. red and blue for July 4th) I buy jams in that color. Last week I made them with orange marmalade and brought them into work – they lasted about half-hour! They are rather addicting…
Raspberry and Almond Shortbread Thumbprints
1 C. butter, softened
2/3 C. white sugar
1/2 tsp. real almond extract
2 C. all-purpose flour
1/2 C. seedless raspberry jam (or jam of your choice)
1/2 C. powdered sugar
3/4 tsp. real almond extract
several TBS milk
1. Preheat oven to 350.
2. In medium bowl, cream together butter and sugar until smooth. Add 1/2 tsp. almond extract. Mix in flour until dough comes together. Roll dough into 1.5-inch balls and place on ungreased cookie sheet. Using the back of a teaspoon, imprint holes into each dough ball. Carefully, put a bit of jam into each hole.
3. Put the unbaked cookies into the fridge for approx. 15 minutes.
4. Take the cookies out of the fridge and put into the oven to bake. Bake 15 to 18 minutes. Watch the cookies carefully – though the dough may look white and uncooked, shortbread is naturally white and the edges may burn without you knowing it. Watch the edges closest to the pan and when they are light brown, the cookies are done.
5. Cool the cookies at least 30 minutes. In a small bowl, mix the powdered sugar, almond extract, and milk until the icing is thin enough to drizzle over the cookies.