Raspberry and Almond Shortbread Thumbprints This large batch recipe makes 100 cookies. If you wish to make the smaller batch version(3 dozen) I can adjust it. 2-3/4 cups butter, softened 1-3/4 cups and 2 tablespoons white sugar 1-1/2 teaspoons almond extract 5-1/2 cups all-purpose flour 1-1/3 cups and 1 tablespoon seedless raspberry jam 1-1/3 cups and 1 tablespoon confectioners sugar 2 teaspoons almond extract 2-3/4 teaspoons milk Directions NOTE: Recipe directions are for the original serving size of 36. 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.
Posted on: Sat, 06 Dec 2014 16:07:02 +0000
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