Post by KD7LBR on Nov 6, 2002 9:52:33 GMT -6
Raspberry Almond Shortbread Thumbprints
Cookie:
2/3 cup sugar
1 cup butter, softened
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup raspberry jam
Glaze:
1 cup powdered sugar
1 1/2 teaspoons almond extract
2 to 3 teaspoons water
Heat oven to 350 F. In large mixer bowl combine sugar, butter and almond
extract. Beat at medium speed, scraping bowl often, until creamy (1 to 2
minutes). Reduce speed to low; add flour. Continue beating until well mixed (1
to 2 minutes). Shape dough into 1-inch balls. Place 2 inches apart on cookie
sheets. With thumb, make indentation in center of each cookie (edges may crack
slightly). Fill each indentation with about 1/4 teaspoon jam. Bake for 14 to
18 minutes or until edges are *lightly* browned. Let stand 1 minute; remove
from cookie sheet.
In small bowl stir together powdered sugar and 1 1/2 teaspoons almond extract.
Gradually stir in enough water for a thin glaze. Drizzle over
cooled cookies.
Makes about 3 1/2 dozen cookies.
Substitute 1/2 cup of your favorite flavor jam.
Store in airtight containers up to 1 week or freeze up to 3 months.
TIP: If cookies are spreading too much, chill dough 1 hour or stir in 1 to 2
Tbsp.flour.
Cookie:
2/3 cup sugar
1 cup butter, softened
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup raspberry jam
Glaze:
1 cup powdered sugar
1 1/2 teaspoons almond extract
2 to 3 teaspoons water
Heat oven to 350 F. In large mixer bowl combine sugar, butter and almond
extract. Beat at medium speed, scraping bowl often, until creamy (1 to 2
minutes). Reduce speed to low; add flour. Continue beating until well mixed (1
to 2 minutes). Shape dough into 1-inch balls. Place 2 inches apart on cookie
sheets. With thumb, make indentation in center of each cookie (edges may crack
slightly). Fill each indentation with about 1/4 teaspoon jam. Bake for 14 to
18 minutes or until edges are *lightly* browned. Let stand 1 minute; remove
from cookie sheet.
In small bowl stir together powdered sugar and 1 1/2 teaspoons almond extract.
Gradually stir in enough water for a thin glaze. Drizzle over
cooled cookies.
Makes about 3 1/2 dozen cookies.
Substitute 1/2 cup of your favorite flavor jam.
Store in airtight containers up to 1 week or freeze up to 3 months.
TIP: If cookies are spreading too much, chill dough 1 hour or stir in 1 to 2
Tbsp.flour.