Monday, December 28, 2009

Almond Shortcake Thumbprint Cookies ~

This is another favorite cookie around our house. These are so good that I really have to reserve them for special occasions or else you might have to roll me out my front door. With that said, they are yummy - and if you like almond, you will LOVE these!
Cookie Ingredients:
1 Cup Softened Butter
2/3 Cup Sugar
1/2 Teaspoon Almond Extract
2 Cups All-Purpose Flour
1/2 Cup Raspberry Jam

Glaze Ingredients:
1 Cup Powdered Sugar
2 to 3 Teaspoons Water
1 1/2 Teaspoon Almond Extract

Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low, add flour. Beat, scraping bowl often, until well mixed. Cover, refrigerate for at least 1 hour.

Heat oven to 350 degrees. Shape dough into 1 inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.

Bake for 14-18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheet. Cool completely.

Meanwhile, stir together all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies. This recipe from Land O Lakes.


{ L } said...

Oh, sounds divine. Love what they're called too, pretty name. lol. :)

Marydon Ford said...

Got to try this recipe ... TY for sharing. Sounds dee-lish.

Happy New Year! May your year be full of joy & blessings ~ TTFN~ Marydon

Melanie said...

These look so pretty.

Have a great week.


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