Friday, December 10, 2010

Almond Shortcake Thumbprint Cookies {repost} ~

Holiday | Entertaining Inspiration

I had to repost this amazing recipe. This is a favorite at our house and I am getting ready to make some this weekend...yum!

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.
Enjoy!


I hope you all have a merry weekend!

1 comment:

Nancy said...

Thank you so much for this wonderful looking recipe. Just this morning I was thinking I would have to make some Spritz cookies, which, as you probably already know, are a yummy almond flavored Scandanavian cookie. The addition of the raspberry jam just seems to up the "yum" factor a whole nother notch. Can' wait to make them

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