These are wonderful cookies for Christmas. Anytime really, but they really add to the Christmas cookie plate. I started making these a couple of years ago after receiving Land O Lakes annual Christmas cookie magazine. The recipe is easy to prepare…your basic shortbread…and the filling can be adjusted to personal preference. Though I think the raspberry filling is the best choice with the almond flavors.
These cookies are a delicate and “dressy”. A great selection for both the casual or elegant affair.
Raspberry Almond Shortbread Thumbprints
(from Land O Lakes)
- 1 cup butter, softened
- 2/3 cup sugar
- 1/2 teaspoon almond extract
- 2 cups all purpose flour
- 1/2 cup raspberry jam
- 1 cup powdered sugar
- 2 – 3 teaspoons water
- 1 1/2 teaspoons almond extract
Combine butter, sugar and extract in mixer bowl and beat until creamy. Set the mixer on low and add the flour, scraping often until well mixed. Refrigerated dough at least 1 hour.
For Baking: Heat oven to 350 degrees. Shape dough into 1 inch balls and place them 2 inches apart on silpat or parchment lined cookie sheet. Make an indentation in the center of each cookie and fill it with a small dollop of jam.
Bake for 14 – 18 minutes, or until edges are lightly browned. Remove pan from oven and let cookies stand on cookie sheet for one minute. Remove from sheet and cool completely.
Glaze: When cookies are cool, combine glaze ingredients with a fork until smooth. Using the fork, drizzle the glaze over the cookies. When glaze is set, serve cookies or store in an airtight container.
Notes: Roll all of the dough into balls but bake only half. Freeze the other cookies for future use. You can quickly remove desired amount of cookies from freezer and bake in a short moments notice.