Sunday, March 30, 2008

Liz's Raspberry Almond Shortbread Thumbprint Cookies

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This shortbread cookie deserves the Best Cookie Award. The almond flavoring with raspberry jam and flakey, buttery shortbread is exceptional! This recipe comes from Liz Olschefski, pictured here with hubby, Brad of Bellevue, Washington. (They dress like this all the time.)
Ingredients: 2/3 cup sugar 1 cup butter (softened) ½ tsp almond extract 2 cups flour ½ cup raspberry jam Glaze: ¾ cup powdered sugar, 1 tsp almond extract 1-2 tsp water In large mixer bowl combine sugar, butter and almond extract. Beat at medium speed, scraping bowl often, until creamy (1-2 min.). Shape bowl into one inch balls. Place 2 inches apart on cookie sheet. With thumb make indentation in center of each cookie (edges may crack slightly). Fill each indentation with about ½ teaspoon jam. Bake at 350 degrees for 14 to 18 minutes or until edges are lightly browned. Remove from oven let stand for 1 minute then remove from cookie sheet. In a small bowl stir together glaze ingredients. Drizzle over cookies. Cool completely, makes 3 ½ dozen. Store in air tight container for up to 1 week or freeze up to 3 months. Liz uses a tiny ice cream ¼” scoop for the cookie sizing and a small melon scoop for the indentation. Safeway Select jam holds together the best

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