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Raspberry and Almond Shortbread Thumbprints

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Ingredients

Adjust Servings:
1 cup butter, softened
2/3 cup white sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam
1/2 cup confectioners' sugar
3/4 teaspoon almond extract
1 teaspoon milk

Nutritional information

104 calories
5.2 g fat
13.7 g carbohydrates
0.8 g protein
14 mg cholesterol
37 mg sodium
9 mg potassium
8 g sugar
0 mg vitamin C
3 mg calcium
0 mg iron
2 mg magnesium

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Raspberry and Almond Shortbread Thumbprints

Features:
    Cuisine:

      "Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze."

      • 1 hr 15 mins
      • Serves 36
      • Medium

      Ingredients

      Directions

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      Steps

      1
      Done

      Preheat oven to 350 degrees F (175 degrees C).

      2
      Done

      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.

      3
      Done

      Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.

      4
      Done

      In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

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