These shortbread thumbprint cookies are filled with raspberry jam, and drizzled with glaze.
Ingredients
- butter: 1 cup (softened)
- white sugar: 0.66667 cup
- ¼ teaspoons almond extract: 1 piece (divided)
- all-purpose flour: 2 cups
- seedless raspberry jam: 0.5 cup
- confectioners' sugar: 0.5 cup
- milk: 1 tsp
Metric Conversion
Stages of cooking
-
Gather all ingredients. Allrecipes/Victoria Jempty Allrecipes/Victoria Jempty
-
Preheat the oven to 350 degrees F (175 degrees C).
-
Beat butter and white sugar together in a medium bowl until creamy. Mix in 1/2 teaspoon almond extract. Add flour and mix until dough comes together. Allrecipes/Victoria Jempty Allrecipes/Victoria Jempty
-
Form dough into 1 1/2-inch balls and place on ungreased cookie sheets about 2 inches apart. Use your thumb to press down and make a dent in the center of each ball, then fill with jam. Allrecipes/Victoria Jempty Allrecipes/Victoria Jempty
-
Bake in batches the preheated oven until edges are lightly browned, about 14 to 18 minutes; allow to cool on cookie sheet for a few minutes. Allrecipes/Victoria Jempty
-
Mix confectioners' sugar, milk, and remaining 3/4 teaspoon almond extract together in a medium bowl until smooth; drizzle lightly over warm cookies. Allrecipes/Victoria Jempty
-
Enjoy! Victoria Jempty/Allrecipes
