Raspberry Almond Shortbread Cookies







Roll the dough into a ball first

Then use the end of a chapstick to make the indentation. You can also use your finger, but I thought that the chapstick made the indentation more consistent. It can be challenging making the indentation in the middle because my dough was crumbly. After you've made the indentation- fill with jam and stick in the fridge for 10-15 min.
When I didn't put the cookies in the fridge before baking- all the jam spilled over.

Still some jam spilled over, but much better after putting it in the fridge before baking.



I made these cookies as holidays gifts for my girls' teachers.  Makes a really yummy cookie!  I didn't end up glazing them because I thought that they were good as they were.

2 tips that I learned about these cookies: 1) need put them in the fridge for 10-15 min after you fill the cookies with jam, and 2) you can use the end of a chapstick to make the indentation in the middle. If you do not put the cookies in the fridge, discovered that the jam will spill everywhere.

Here's what I did.
1) Made dough
2 Rolled them into balls
3) Made the indentation in the center with a chapstick
4) filled with raspberry jam
5) Stuck the pan with the cookies in the fridge for 10-15 min
6) baked at 350 for 13 min.

Raspberry and Almond Shortbread Thumbprints (~from allrecipes.com)

Ingredients

  • 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

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
  4. 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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