RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS
Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze.
Provided by Dee
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h15m
Yield 36
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, Carbohydrate 13.7 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 3.3 g, Sodium 36.5 mg, Sugar 8.2 g
RASPBERRY ALMOND SHORTBREAD COOKIES
A wonderful recipe from Better Homes & Garden. These are now a yearly staple to our Christmas cookies. Very pretty for Valentines Day as well.
Provided by CindiJ
Categories Dessert
Time 40m
Yield 36 Cookies
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
RASPBERRY ALMOND SHORTBREAD THUMBPRINTS
A thumbprint cookie with raspberry and drizzled with an almond glaze.
Provided by Allrecipes Member
Time 2h15m
Yield 42
Number Of Ingredients 8
Steps:
- Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until well mixed. Cover; refrigerate at least 1 hour.
- Heat oven to 350 degrees 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 for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. Cool completely.
- Meanwhile, stir together all glaze ingredients in small bowl with wire whisk until smooth. Add an additional teaspoonful of water if desired for drizzling consistency. Drizzle over cooled cookies.
Nutrition Facts : Calories 94.5 calories, Carbohydrate 13.2 g, Cholesterol 11.8 mg, Fat 4.4 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 2.7 g, Sodium 44.8 mg, Sugar 8.4 g
JANIE'S RUBY RASPBERRY ALMOND SHORTBREAD COOKIES
I love the look of these cookies with their pretty red centers. My girls and I love to make these at Christmas time because they're so easy and festive.
Provided by Janie Marie
Categories Dessert
Time 1h56m
Yield 30-36 cookies
Number Of Ingredients 8
Steps:
- Combine butter, sugar and 1/2 teaspoon almond extract in a large bowl. Beat at medium speed, scraping the bowl often until creamy. Reduce speed to low, then add the flour. Beat until well mixed. Cover and refrigerate until firm (at least one hour.).
- Preheat over to 350 degrees. Shape dough into 1 inch balls and place 2 inches apart onto ungreased cookie sheets.
- Make indentation in center of each cookie with your thumb (its okay if the edges crack slightly.).
- Fill each indentation with about 1/4 teaspoon jam (careful not to overfill.).
- Bake for 14-18 minutes or until edges are lightly browned.
- Let stand for 1 minute, then transfer onto a cooling rack set over some wax or parchment paper to cool completely.
- Meanwhile, combine powdered sugar, 1 1/2 teaspoons almond extract and 3 teaspoons whipping cream for desired glazing consistency in small bowl with a wire whisk until smooth.
- Drizzle over cooled cookies and let harden for at least 30 minutes before serving.
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RASPBERRY-ALMOND SHORTBREAD COOKIES - BETTER HOMES
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4/5 (56)Total Time 1 hr 40 minsServings 36Calories 112 per serving
- In a medium bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and the 1/2 teaspoon almond extract. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover; chill about 1 hour or until dough is easy to handle.
- Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place balls 2 inches apart onto 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. Sprinkle with coarse sugar. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer to wire racks; cool.
- Meanwhile, for icing, in a medium bowl combine powdered sugar, 1 teaspoon of the water, and the 1-1/2 teaspoons almond extract. Add enough of the remaining 1 to 2 teaspoons water to make an icing of drizzling consistency. Drizzle cookies with icing.
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