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My review
Raspberry and Almond Shortbread Thumbprints
Dee
"Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze."
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Ingredients
1 h 15 m servings 104 calsOriginal recipe yields 36 servings (3 dozen)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
- In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 104 calories; 5.2 g fat; 13.7 g carbohydrates; 0.8 g protein; 14 mg cholesterol; 37 mg sodium. Full nutrition
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Reviews
Read all reviews 19062440 Ratings
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Most helpful positive review
12/3/2006
These cookies taste great when made just the way the recipe is written. But, if you're like me and your cookies always turn out flat, here's how to make these cookies turn out taller, just like...
Most helpful critical review
12/19/2010
I was very dissapointed in these cookies! I followed the recipe exactly and ended up with flat cookies! They looked more like saucers than cookies, the jelly spread everywhere. I will try the...
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12/3/2006
These cookies taste great when made just the way the recipe is written. But, if you're like me and your cookies always turn out flat, here's how to make these cookies turn out taller, just like...
12/15/2005
I think I figured out why some people have trouble with this recipe. Made one batch, followed recipe exactly. They turned out great. Made another, but decided to substitute vanilla for the al...
12/28/2007
Have been making these for Christmas since they first appeared in a Pillsbury Classic cookbook many years ago. They are a tender, buttery, melt-in-your mouth cookie that also look pretty on the...
8/13/2006
I've made these cookies a half-dozen times now. They've been DELICIOUS every single time, but here's a few words of advice: First, do not leave out the almond extract or sub it with vanilla. The...
11/18/2007
These are so fabulously simple and great. Although... it did take 3 tries in the oven before I figured out how to eliminate the jam from spreading all over my cookie sheets and creating a mess!...
12/22/2010
Wow - a simple cooke with a absolutely decadent flavor! I mean these are really, really good. the key to these is chilling the dough, rolling them small and taking the genious advice of using a ...
10/30/2006
The first time I made this recipe I didn't have any butter on hand and used margarine (Can't Believe It's Not Butter). Although I typically never bake with margarine - I was surprised at how we...
10/17/2005
These cookies are not only impressive, they are mouth watering delicious! I made the "thumb print" indentation with a wine bottle cork, and filled the centers with a seedless raspberry preserve...