Raspberry Almond Shortbread Thumbprints

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Raspberry Almond butter cookie fingerprint Cookies - a young shortbread filled with raspberry jam and lidded with an easy almond seasoned icing. Not only for the vacations, these square measure delicious cookies and a family favorite


These cookies have nice texture, an excellent flavor combination, they’re super cute and melt-in-your mouth delicious! once doubtful, cookies square measure continuously the simplest selection for sweet. You won’t want a plate, fork or perhaps a knife to relish a cookie, or two. whether or not you’re filling your jar reception, or sharing with co-workers throughout the vacations, these Raspberry Almond butter cookie Thumbprints are a unforgettable treat all can relish. there's such a lot flavor it’s nearly stunning after you bite into these tender crisp cookies.


Not only for the holidays! These pretty Raspberry Almond butter cookie fingerprint Cookies square measure therefore delicious you’ll need to create them for each gift-giving chance, party, holiday, event, repast and family extravaganza!

Over the years I’ve received some nice comments, suggestions, a number of queries and one or 2 complaints concerning the cookie formula originally tailored from Land-O-Lakes. The but glowing reviews indicated the cookie dough was dry and few others mentioned that the cookie dough unfold an excessive amount of. I’ve tested and retested this formula and created scores of notes to assist you be the star baker at your next cookie challenge!

These square measure fantastic, delicious cookies and that i assume they’re straightforward to create, however you have got to follow the directions and pay attention once activity the ingredients. I’ve organized some tips for achievement and hope you discover them straightforward to create too. 




Ingredients

For the cookie dough:

  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 2/3 cup granulated sugar
  • 1/2 teaspoon almond extract
  • 1/2 cup seedless raspberry jam

For the glaze:

  • 1 cup powdered sugar
  • 2-3 teaspoons water, more or less as needed for drizzling consistency
  • 1/2 teaspoon almond extract (add more to taste if desired - I've used to up 1 1/2 teaspoons - substitute vanilla if desired)

Instructions


  1. In a small mixing bowl whisk together the flour, cornstarch and salt. Set aside.
  2. In a large mixing bowl, combine the butter, granulated sugar and 1/2 teaspoon almond extract. Beat at medium speed until the butter mixture is creamy and light. Scrape down the sides of mixing bowl as needed. Reduce the speed to low and gradually add the flour mixture. Mix until well blended. Cover and refrigerate the dough for 1 hours.
  3. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Shape dough into 1-inch balls and place 2 inches apart on the prepared pan. Keep remaining cookie dough refrigerated until needed. Make an indentation straight down into the center of each cookie (about half way to the bottom) with your smallest finger. Fill each with a well rounded 1/4 teaspoon jam.
  4. Bake for 11 to 15 minutes or until edges are just lightly browned. Let the cookies stand 1 minute before removing to a cooling rack. Cool completely.
  5. Combine the glaze ingredients in a small bowl and whisk until smooth. Drizzle over cookies and allow them to set.

Recipe From : Saving Room For Dessert



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