Raspberry almond shortbread thumbprints

Today's recipe for raspberry almond shortbread thumbprints comes from Lorraine F. of Sherwood Park, AB.

We’ll be featuring recipes from the 2014 Cityline Holiday Cookie Swap all month long! Don’t forget to download this year’s cookie book — it has 31 delectable viewer-submitted recipes for you to try!

Raspberry almond shortbread thumbprints

Ingredients:

  • 1 cup butter softened
  • 2/3 cup sugar
  • 1/2 teaspoon almond extract
  • 2 cups flour
  • 1/2 cup raspberry jam (I heat the jam slightly, remove seeds through small strainer and set aside)

Glaze:

  • 1 cup powdered sugar
  • 2 to 3 tsp water
  • 1 1/2 tsp almond extract

Method:

Combine softened butter, sugar and 1/2 tsp almond extract in a large bowl. Add flour. Beat at low speed scraping bowl often until well mixed.

Cover, refrigerate at least 1 hour or until firm, then roll into 1-inch balls. Heat oven to 350F.

Make indentation in centre of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 tsp jam.

Bake 14-18 min or until edges are lightly browned. Let stand 1 minute before removing to cooling rack to cool completely before drizzling with glaze.

Submitted by Lorraine F.
Sherwood Park, AB